| 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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