MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Valentine's Fortune Cookies
Categories: Cookies, Novelties, Citrus
Yield: 12 servings
2 Egg whites; room temperature
1 ts Pure Vanilla extract
1 tb Fresh squeezed lemon juice
3 tb Neutral oil
1/2 c A-P flour (112 g)
1/2 c Sugar (112 g)
1 1/2 ts Corn starch
1/4 ts Salt
2 ts Water
Pink or red food coloring
Line your best quality baking sheets with parchment paper. You can
also just use Silpat or just a nonstick baking sheet with a little
spray.
In a medium sized bowl, add the egg whites, vanilla, lemon juice,
vegetable oil, and water.
Whisk until the eggs are frothy (not stiff) about 20 seconds.
Sift in the flour, sugar, corn flour, and salt. Whisk in the dry
ingredients until all incorporated and you have a smooth batter
with no lumps
Divide the batter in half (or thirds/fourths) and dye how you like.
If you're going to get fancy with decorating, put into squeeze
bottles. These would be just as cute just solid in different colors
without the hearts and such.
Refrigerate for at least 1 hour, however you can make it a few days
in advance and it will keep just fine.
Make your fortunes to fill the cookies.
When Your Batter Is Chilled:
Measure out 1 tb batter for each cookie, and with the back of a
spoon, spread out thinly to 4-1/2" diameter both ways. Only work on
and bake 2 cookies at a time. The final assembling is time
sensitive, don't overwhelm yourself with more than 2 cookies.
For hearts-with a contrasting color, squeeze on dots. Take a
toothpick and start a little bit above the dot and drag it through
the dot to create a tail. Just polka dots are cute too.
Get creative and make any design or color you want.
Bake @ 325°F/165°C.
Pop the 2 cookies in the oven for roughly 12 minutes. Keep a close
eye in them, every oven is different.
The cookies are done when the outer edge is golden brown and
releases easily from paper or pan.
This next part is time sensitive! You need to work very quickly and
book it!
Pull the cookies out of the oven, release the cookie by running a
spatula underneath it. Flip them over and place the fortune in the
middles.
Fold in half. crimp, folded side down, edges up, over a coffee cup.
Place in a muffin tin while cookies cool so they keep their shape.
Note: If your cookie goes hard while you are moulding the other,
don't worry! Pop it back in the oven for a minute to warm and
soften it.
You can make them up to 3 days in advance, after that the cookies
might go a little soft. Remember when making these that they are a
labor of love, a little finicky but well worth it. :)
Notes: Make up to 2 days in advance and store in an air tight
container at room temperature.
Recipe by Gemma Stafford
RECIPE FROM:
https://www.biggerbolderbaking.com
Uncle Dirty Dave's Archives
MMMMM
