Yield: about 20-24 cookies
For the cookies:
½ cup all-purpose or bread flour
½ cup sugar
1 tsp. vanilla extract (or ½ tsp. vanilla plus ½ tsp. almond extract)
2 large egg whites
For decorating (optional):
Melted chocolate or colored candy melts
In the bowl of a food processor, combine the flour, sugar, vanilla extract and egg whites. Process until completely blended and smooth. (Alternatively, you can use a blender or even a bowl with a whisk - just be sure there are no lumps in the batter.) Place in a covered container and chill for 1 hour. While the batter is chilling, cut small strips of paper and write fortunes on them. Fold up so that they will fit inside the shaped cookies.
Preheat the oven to 400˚ F. Trace 3 or 4 3-inch circles on a piece of parchment paper.* Flip the paper over and place on a baking sheet. Spoon 1 teaspoon of the batter into the center of each of the drawn circles. Gently spread the batter to fill the traced circles. Bake for 5-6 minutes, until the cookies are just lightly browned around the edges but still light toward the the centers.
Let the cookies sit about 20-30 seconds before removing them from the parchment. Working quickly, place one of the folded fortunes in the center of a cookie and fold the cookie over into a semi-circle. Gently bend the cookie over the edge of a bowl or cup to bend in half. Let sit to cool on the edge of the bowl while baking and shaping the remaining cookies. If the cookies on the sheet become too stiff to work with, return to the oven for 15 seconds so that they become malleable again. Repeat this process with the remaining batter, baking 3-4 cookies at a time.
Dip a portion of each cookie in melted chocolate or candy melts and sprinkles as desired. Let chocolate set completely before packaging and serving.
*If you do not have parchment paper, you can also use a silicone baking mat sprayed very lightly with a bit of cooking spray, rubbed around in an even layer. Another option is to use a plain baking sheet sprayed and rubbed lightly with a bit of cooking spray. In this case, a thin metal spatula will be necessary to help remove the cookies from the baking sheet. With both of these methods, you will have to eyeball the size of the circles and be careful not to spread the batter too thick or too thin.
Printed from Annie’s Eats