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

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