| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 2 1⁄2 hours |
| Yield | |
|---|---|
| Source | Cooking Light, May 2006 |
| Prep time | 2 1⁄2 hours |
| 1⁄2 | Cup | Bread Flour |
| 1⁄2 | Cup | Sugar |
| 1 | Teaspoon | Vanilla Extract |
| 2 | Egg Whites |
1.Combine flour and remaining ingredients in a food processor; process until blended. Scrape batter into a bowl using a rubber spatula; cover and chill 1 hour.
2.Preheat oven to 400 degrees. Cover 2 large baking sheets with parchment paper. Draw 3 (3-inch) circles on each paper. Turn paper over and spoon 1 teaspoon batter into center of each of the 3 drawn circles; spread evenly to fill circle.
3.Bake one sheet at 400 degrees for 5 minutes or until the cookies are brown just around the edges. Remove from the oven.
4.Working quickly, loosen edges of cookies with a spatula, and turn over. Lay the handle of a wooden spoon and a prepared fortune along the center of 1 cookie. Fold cookie over so the edges meet over the spoon handle; press edges together. Remove spoon. Gently pull the ends of the cookie down over the rim of a small bowl; hold for a few seconds or until set. Repeat procedure with remaining cookies.
5.Repeat procedure until all of the batter is used. Cool cookies completely; store in an airtight container.