| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 3/4 |
c |
Rolled oats |
| 2/3 |
c |
Brown sugar, packed |
| 1/2 |
c |
Butter or margarine |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Salt |
|
|
Freezer paper |
INSTRUCTIONS
Source: L.A. Times
Type or write 54 fortunes on freezer paper; cut into 4 x 1/2 strips. Slash
ends of strips if desired.
In a large bowl, combine flour and oats. In a medium saucepan, combine
brown sugar, butter (or margarine), corn syrup, vanilla and salt. Bring to
a boil, stirring constantly. Remove from heat and add to flour and oat
mixture, mixing well. Making only 4 cookies at a time, drop a teaspoon of
dough about 3 inches apart onto greased baking sheet, leaving a 1 1/2 inch
space between cookies and edge of the cookie sheet. Bake at 350 degrees F.
about 5 minutes. Allow to cool 2 to 3 minutes on the cookie sheet. Place
one fortune in the center of each cookie. Immediately roll cookies into
cylinders. Cool completely on wire rack. (If cookies harden before shaping,
return to oven for a few seconds to soften.) Repeat with remaining batter.
Store loosely covered at room temperature.
Makes about 4 1/2 dozen cookies.
Posted to JEWISH-FOOD digest V97 #031 by berlins@pacbell.net on Jan 25,
1997.
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