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Name: Fortune Cookies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 3 tb Sugar; 2 oz Butter or margarine, melted; 2 Eggs; 1 ts Corn flour; 4 tb Flour

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INGREDIENTS

3 tb Sugar
2 oz Butter or margarine, melted
2 Eggs
1 ts Corn flour
4 tb Flour

INSTRUCTIONS

source : "kosher gourmet Chinese cooking" by Ruth Sirkis prepare beforehand: 1) 16 strips of paper 1*6 cm / 0.5*2.5" with sayings. 2) large pan covered with cooking parchment. 3) preheat oven to 160c/325F. baking: 1) put in a bowl the flour, corn flour and sugar. add the eggs and melted butter. mix well, youll get a thin mix. 2) pour 1/2 of the mixture into the pan and spread gently to get a thin and even lair. bake in oven for 4-6 min. until terns to very light brown, looks dry and sides tern golden. 3) remove pan from oven. cut to circles 8c/3" in diameter. you get 8 circles. 4) to shape the cookie you should work fast while still hot and flexible. a) put the strip of paper in the middle of the circle. b) fold in half (along the strip) and hold at the top. c) push the cookie down against the rim of a bowl so the base widens. push with your other hand the sides down over the rim to get the shell shape. d) put the cookie in a small glass so it wont loose its shape. 5) repeat steps 2-4 with the rest of the mix. 6) put the cookies in small paper cookies cases. or in a muffin pan. push them close to one another so they wont open. bake for another 12-15 min. until golden-brown. Posted to JEWISH-FOOD digest V97 #020 by eyal adelman on Mon, 20 Jan 1997.

NOTES

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Fortune Cookies

3 tb Sugar
2 oz Butter or margarine, melted
2 Eggs
1 ts Corn flour
4 tb Flour

source : "kosher gourmet Chinese cooking" by Ruth Sirkis    prepare beforehand:    1) 16 strips of paper 1*6 cm / 0.5*2.5" with sayings.    2) large pan covered with cooking parchment.    3) preheat oven to 160c/325F.    baking:    1) put in a bowl the flour, corn flour and sugar. add the eggs and melted  butter. mix well, youll get a thin mix.    2) pour 1/2 of the mixture into the pan and spread gently to get a thin and  even lair. bake in oven for 4-6 min. until terns to very light brown, looks  dry and sides tern golden.    3) remove pan from oven. cut to circles 8c/3" in diameter. you get 8  circles.    4) to shape the cookie you should work fast while still hot and flexible.    a) put the strip of paper in the middle of the circle.    b) fold in half (along the strip) and hold at the top.    c) push the cookie down against the rim of a bowl so the base widens. push  with your other hand the sides down over the rim to get the shell shape.    d) put the cookie in a small glass so it wont loose its shape.    5) repeat steps 2-4 with the rest of the mix.    6) put the cookies in small paper cookies cases. or in a muffin pan. push  them close to one another so they wont open. bake for another 12-15 min.  until golden-brown.  Posted to JEWISH-FOOD digest V97 #020 by eyal adelman <eemcs@actcom.co.il>  on Mon, 20 Jan 1997.

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 16 Servings

Calories: 107
Calories from Fat: 54 (50%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.5g
Cholesterol 139.8mg		43 %
Sodium 44.2mg		2 %
Potassium 45.4mg		1 %
Total Carbohydrate 9.3g		3 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 9.3g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 107

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