| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Chinese, Cookies | 8 | Servings |
INGREDIENTS
| 1/4 | c | Cake flour |
| 2 | tb | Cornstarch |
| 1 | ds | Salt |
| 2 | tb | Oil |
| 1 | Egg white | |
| 1 | ts | Water |
INSTRUCTIONS
Sift together flour, sugar, cornstarch and salt. Add oil and egg white and stir until smooth. Add water and mix well. Make 1 cookie at a time by pouring one Tbs of batter into lightly greased skillet, spreading batter to a 3 1/2 inch circle. cook on low heat for 4 minutes or until lightly browned. Trun and cook one minute longer. Working quickly, place cookie on a paper towel, place fortune in center and fold cookie in half. Then bend cookie over the edge of a bowl to form boomerang shape. place each in muffin tin cup to cool. Makes 8 cookies. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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