Preparation:
Combine egg whites, sugar and salt. Beat in, one ingredient at a time, the butter, extracts, flour and water. Blend thoroughly and chill for 20 minutes.
Preheat to 350F.
Do just 2 or 3 cookies at a time. Drop slightly rounded teaspoonfuls of thick batter for each cookie onto a lightly greased cookie sheet. Spread the dough very thin, using the back of the spoon, making rounds about 3 inches in diameter. Bake for 5 minutes., or until the edges begin to brown lightly.
Remove to a wire rack. Working quickly, place a fortune in the center of each cookie. Fold opposite sides together, crease crosswise at the center of the straight edge to form a flattened side, then bend backward for the traditional shape. Cool in muffin tins or small glasses to hold shape.
Makes about 4 dozen. |
