Originally published in the March 2011 issue. Reprinted with permission from Crazy About Cookies by Krystina Castella.
1 h 15 min
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
- royal icing
- 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.
Nutrition (per cookie)
- 3 g,
- 19 g,
- 6 g,