Subj : 7/20 Fortune Cookie Day 4
To   : All
From : Dave Drum
Date : Fri Jul 19 2024 16:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Valentine's Fortune Cookies
 Categories: Cookies, Novelties, Citrus
      Yield: 12 servings
 
      2    Egg whites; room temp
      1 ts Pure Vanilla extract
      1 tb Fresh squeezed Lemon Juice
      3 tb Oil; neutral
    1/2 c  (4 oz/112 g) A-P Flour
    1/2 c  (4 oz/112 g) Sugar
  1 1/2 ts Cornstarch
    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 sec.
  
  Sift in the flour, sugar, cornflour 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 tbsp batter
  for each cookie, and with the back of a spoon, spread
  out thinly to 4 1/2 inch 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 @ 325oF/165oC.
  
  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. :)
  
  RECIPE NOTES: Make up to 2 days in advance and store in
  an air tight container at room temperature.
  
  By Gemma Stafford
  
  RECIPE FROM: https://www.biggerbolderbaking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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