Photo: Teri Lyn Fisher
Hand-forming these fortune cookies while they're warm is a bit tricky. Bake them in small batches and work quickly, returning the cookies to the oven if necessary to soften them if they harden before you've formed them.
1 cup plus 2 tbsp all-purpose flour
1 cup icing sugar
1/8 tsp salt
4 large egg whites
5 tbsp butter, melted and cooled
3 tbsp 35% cream
1 tsp vanilla
12 paper fortunes
1/4 cup assorted coloured sugar, optional
Preheat oven to 225°F (110°C). On parchment paper, draw 5 in (12.5 cm) circles, then line a cookie sheet with paper.
Combine the flour, icing sugar and salt in a small bowl; set aside.
In another bowl, beat the egg whites for about 30 seconds, until blended. Stir in the butter, cream and vanilla. Gradually add the flour mixture, stirring until well mixed.
Spoon 1⁄2-1 tbsp (7-15 mL) of the batter into the centre of each circle. With the back of a spoon, spread the batter to fill the circles. Bake for 17-20 minutes, until cookies begin to colour but are not golden. Remove from the oven.
Working quickly, with a spatula lift a cookie from the cookie sheet. Place fortune in the centre and fold the circle in half, pinching the edge together to form a semicircle. Bend the semicircle in the centre over the edge of a wide bowl. Set on a plate to harden. Repeat with the remaining cookies.
Dip the closed ends of the cookies into the icing. Sprinkle with coloured sugars.
Protein 3g, Carbohydrates 19g, Fat 6g.
Originally published in the March 2011 issue. Reprinted with permission from Crazy About Cookies by Krystina Castella.