| 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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