| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Egg whites |
| 1/2 |
c |
White sugar |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 6 |
tb |
Unsalted butter, melted and cooled but still liquid |
| 1/2 |
c |
Unbleached or white all-purpose flour |
INSTRUCTIONS
from: hvane@shrewsbury.org (l. merinoff)
I have two fortune cookie recipes that I like. Here is one, which is
adapted from: _Gingerbread: 99 Delicious Recipes From Sweet to Savory_.
These are crisper than the traditional fortune cookie and also a lot
tastier.
Type out the fortunes, then cut each into a thin strip 4.5 - 5 inches long.
Preheat the oven to 325 F. Grease the baking sheets. Whisk together egg
whites, granulated sugar, and honey. Whisk in salt, ginger, cinnamon, and
nutmeg, then the butter. Beat or whisk in the flour just until mixed. Use
no more than a level tablespoon for each cookie or they'll be too large.
Drop the cookies at least 3" apart onto the baking sheet. Using the back of
a spoon or a butter knife, spread the cookies out to form even 3"-diameter
circles. Bake the sheets (5 or 6 cookies per sheet) at 5 minute intervals.
Bake 10 minutes until cookies are lightly browned around the edges. Remove
the sheet from the oven. Let the cookies cool on the sheet for about 10
seconds, until you can slip a spatula under one without tearing it apart.
You now need to work very quickly. Remove one cookie and place it top side
down on your counter. Lay a fortune across the center, sticking out on one
side. Fold the cookie over the fortune, then quickly push the ends of the
flat side toward each other to form the traditional fortune cookie shape.
Form the rest of the baked cookies, then place them on a rack to cool.
Regrease the baking sheet well before each batch. Makes 40 Posted to EAT-L
Digest 19 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 19, 1997
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