| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Chinese, Cookies, Desserts | 48 | Servings |
INGREDIENTS
| 3 | Large egg whites | |
| 3/4 | c | Sugar |
| 1/8 | ts | Salt |
| 1/4 | lb | Butter, melted |
| 1/4 | ts | Vanilla |
| 1/4 | ts | Almond extract |
| 1 | c | Sifted all-purpose flour |
| 2 | tb | Water |
INSTRUCTIONS
Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the butter, extracts, flour & water. Blend thoroughly & chill for 20 minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly rounded teaspoonsful of thick batter for each cookie onto a lightly greased cookie sheet. Spread the dough very thin, using the back of the spoon, making rounds about 3 inches in diameter. Bake for 5 min., or until the edges begin to brown lightly. Remove to a wire rack. Working quickly, place a fortune in the center of each cookie. Fold opposite sides together, crease crosswise at the center of the straight edge to form a flattened side, then bend backward for the traditional shape. Cool in muffin tins or small glasses to hold shape. Makes about 4 dozen. Shared by Micheal Kean, Prodigy ID# VMXV03A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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