Fortune Cookies II

SUBMITTED BY: DeAnn Plaskett PHOTO BY: Musical Chef

"They are not Chinese in origin, but the innovation of an enterprising baker in Los Angeles in the 1920's. Be sure to have cotton gloves and a muffin pan handy. And, don't forget to have all your 'fortunes' written and ready in 1/2 x 3 inch strips."

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Original recipe yield 2 dozen

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup sifted all-purpose flour
1/4 teaspoon salt
2 tablespoons cornstarch
6 tablespoons white sugar
7 tablespoons vegetable oil
1/3 cup egg whites
3 tablespoons water

DIRECTIONS

Preheat oven 300 degrees F (150 degrees C).
Stir together sifted flour, salt, cornstarch and sugar.
Add salad oil and egg whites and stir until smooth.
Gradually stir in water just until blended.
Foil cover the cookie sheet. Drop level tablespoon of batter for each of 6 cookies. Use back of spoon to spread batter evenly into 4 inch circle.
Bake for about 20 minutes.
Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps: 1. Flip cookie onto cotton gloved hand 2. Hold fortune in center of pliable cookie while folding cookie in half 3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie 4. Fit cookie in muffin pan (points down) to hold shape as it cools If cookie hardens too quickly, return to oven for about 1 minute. Store in airtight container.