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Fortune Cookies

Source of Recipe

From "Martha Stewart's Cookies" by Martha Stewart


Recipe Introduction

"The key to success with these cookies is to bake no more than two to three on a sheet at one time. Shape them as quickly as possible after removing from the oven, because they begin to firm up as soon as they are lifted off the baking sheet. To avoid wasting cookies, try the shaping process with a circle of paper first."

List of Ingredients

â—¦ 4 large egg whites
â—¦ 1 cup superfine sugar
â—¦ 1 cup all-purpose flour, sifted
â—¦ Pinch of salt
â—¦ 5 tablespoons unsalted butter, melted
â—¦ 3 tablespoons heavy cream
â—¦ 1 teaspoon pure almond extract
â—¦ 45 paper fortunes, about 5 inches long
â—¦ Vegetable oil cooking spray


Recipe

Preheat oven to 400° F. Coat a baking sheet liberally with cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine egg whites and sugar, and beat on medium speed until frothy, about 30 seconds. Add flour and salt, and beat until combined. Add butter, cream, and almond extract, and beat until combined, about 30 seconds.

Leaving space for one or two more cookies, spoon 1 teaspoon of batter onto the baking sheet, and spread with the back of the spoon into an even, thin 3- to 4-inch circle; repeat. Bake cookies until the edges turn golden brown, about 8 minutes, rotating pan halfway through.

Transfer baking sheet to a heat-resistant surface. Working as quickly as possible, slide an offset spatula under one of the cookies. Lift it up, and place it on a clean kitchen towel. Center a paper fortune on top of the cookie. Using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Hold the cookie with your index fingers inserted at each open end, and slide your thumbs together along the bottom line. Press into the center while bending the two open ends together and down to form the shape of a fortune cookie. This whole process should take about 10 seconds. Once the cookie hardens, which begins to happen almost immediately, you cannot shape it.

Place the cookie on the kitchen towel to cool, and shape the second cookie. Repeat until all the batter is used up. To speed up the process, bake four cookies at a time, staggering two cookie sheets by 4 minutes to give you time to shape. Cookies can be stored in an airtight container at room temperature up to 1 week.

Makes 45