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Fortune Cookies I

Reviewed: Feb. 1, 2008
I made about 4 different batches. I used less sugar as I found that a batter than was thinner worked better. But a great tip I figured out was this....use an egg carton(usually the one you are taking your eggs out of) and when you quickly shape the cookie over the edge of the measuring cup, pop it quickly points down into a spot in the egg carton and it firms up perfectly and gives you the time you need to shape the next one before it cools on the pan. The process was much quicker
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