February 24, 2010

Vanilla Ginger Fortune Cookies

For Eden's birthday this year we had a Chinese dinner.  And to top it off, we had homemade fortune cookies. I saw the recipe on Tongue-n-Cheeky a month or so ago and knew I had to try them. These tasted better than any fortune cookie that I have ever had.  Unfortunately, these things are a pain to make. You have to be SOO fast.  Things I learned while attempting these cookies: 

 * The batter is supposed to be thin. Melt the butter. 
*The less batter per cookie the better.  Make the cookies as thin as you can.
*Bake 2 or 3 cookies, tops, on each cookie sheet.  You will not have enough time to fold them all before they begin to harden. You literally have less than a minute. 
*Rather than set the fortune on the flat cookie, fold it in half once, then stick the fortune in.  
*If you don't have parchment paper, grease the cookie sheet. But I recommend parchment paper. 
*These cookies are delicious, but incredibly fragile. Keep that in mind when storing. 

3 egg whites
3/4 c. powdered sugar
1/2 c. white flour
2 T. butter
1/2 tsp. pure vanilla
1 drop Doterra Ginger Essential Oil (optional)

Mix all ingredients together until very smooth. Spoon 1-2 teaspoons onto a cookie sheet (covered in parchment is best), spread with a flat knife until you've created very thin circles of batter. Bake in an oven preheated to 350 degrees for about 5 minutes, or just until the edges turn brown. Remove from the oven and immediately put a fortune in the center of each cookie. Fold in half, twist backward, pinch gently in the center to close. Allow to cool, uncovered for 1-2 hours. Cookies will harden as they air dry.

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