Chinese Fortune Cookies

2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour — sifted

Butter a baking sheet & dust it lightly with flour. Heat oven to 350. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a T at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat.Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form.

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Chinese Almond Cookies

1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond extract, sugar and brown sugar until creamy. Add flour and baking powder, beating until well blended. Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheets. Press an almond in the center of each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

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Butterfly Cookies

1 Package won ton wrappers
1 c Powdered sugar
Oil for deep frying

PREPARATION: Cut each won ton wrapper into 2 rectangles. Lay one rectangle on top of the other to form a double thickness. Make three 1/2-inch slits in the center, lengthwise. To form a bow, pull one end through the middle slit.

COOKING: Deep fry butterflies until golden, about 1 minute or less. Drain on paper towel. Sift powdered sugar over both sides. Cool.

DO-AHEAD NOTES: These keep several weeks in air-tight containers.

COMMENTS: These can also be made from egg roll wrappers but they’re three times as large. I prefer using won ton wrappers because I think their mini size makes them more attractive.

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Fortune Cookies

1/4 Cup Flour
2 Tablespoons Brown Sugar
1 Tablespoon Cornstarch
2 Tablespoons Cooking Oil
1 Egg White — beaten stiff
1/4 Teaspoon Vanilla
3 Tablespoons Water

Combine flour, sugar, cornstarch, and oil. Fold in egg white. Add vanilla and water. In a small skillet (non-stick or lightly oiled), over medium heat, pour 1 tablespoon of batter, spreading it out into a 3″ circle. Cook 4 minutes until lightly browned. Turn with spatula and cook 1 more minute. Remove from the pan, (Careful – it will be hot!) and place paper fortune strip in center of circle. Fold in half over the edge of a glass, then bend to form furtune-cookie shape. Hold until cool, or place in an egg carton to hold the shape until the cookies firm up.

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