1/3 c Cake flour
1/3 c Granulated sugar
2 lg Egg whites
2 tb Confectioners' sugar
2 tb Vegetable oil, preferably - canola
1 tb Butter softened
1 t Pure vanilla extract
1 pinch Salt
Preheat oven to 300F. Very lightly oil 2 nonstick baking sheets or lightly coat them with nonstick cooking spray. In a food processor, combine all of the ingredients and process until smooth.
Drop 6 scant tablespoonfuls of the butter onto a prepared baking sheet, placing well apart from each other on the sheet. (Set the remaining ingredients on the side.) With a small spatula or the back of a spoon, spread each spoonful into a 3 1/2 inch circle. Bake until quite golden, 10-15 minutes. Have a small bowl and a muffin tin ready. Remove the baking sheet from the oven. With a thin spatula, carefully release the cookies but leave them on the baking sheet. Return the sheet of cookies to the oven to soften for 1 minute.
Open the oven door but leave the cookies inside to remain pliable in the warmth of the oven. Remove 1 cookie at a time from the oven. Lay a fortune in the center of a cookie and roll into a tube, overlapping the edges slightly. Holding the ends, fold the cookie in half down over the rim of the bowl to form the traditional fortune cookie shape.
Immediately transfer the cookie to the muffin tin to keep it from opening as it cools. Repeat with the remaining cookies. Spread and bake the remaining batter, and form cookies as directed above. Makes 12 fortune cookies.
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