Author: Gemma Stafford
- 2 egg whites – at room temp
- 1 tsp pure Vanilla Extract
- 1 tbsp freshly squeezed Lemon Juice
- 3 tbsp Vegetable oil (flavorless oil)
- ½ Cup (4oz/112g) All Purpose Flour
- ½ Cup (4oz/112g) Sugar
- 1½ tsp Cornstarch/ Cornstarch
- ¼ tsp Salt
- 2 tsp Water
- pink or red food coloring
- Fortunes can be found on my facebook page
- 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 20sec.
- 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. I dyed half of mine red
- 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 find. (I said in the video 30 minutes but I would be best to get longer to chill)
- Make your fortunes to fill the cookies.You can print off my template from my Facebook page, add little pictures or stickers, or use colored paper.
- When you batter is chilled: Measure out 1 tbsp batter for each cookie, and with the back of a spoon, spread out thinly to 4 ½ 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 at 325oF. 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 there 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. 🙂
Make up to 2 days in advance and store in an air tight container at room temperature.