| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Cookies | 12 | Servings |
INGREDIENTS
| 1 | Egg | |
| 1/3 | c | Sugar |
| 2 | tb | Corn oil |
| 2 | tb | Water |
| 1/4 | c | Cornstarch |
INSTRUCTIONS
Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, & continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.Heat heavy, well seasoned griddle to 350 deg, or until drops of water bounce when dropped on the griddle. (For griddles without temperature control, keep heat between low and medium). Drop heaping T of batter on the griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until edges are slightly brown & cookies can be easily lifted from griddle with a spatula, 5 - 8 min. (If cookies stick, bottoms need to be cooked a little longer). Turn cookies carefully & cook other side until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape.Wipe griddle & stir batter. Repeat.
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