makes about 12 – 18 fortune cookies
for basic recipe:
- 4 Tbspn unsalted butter
- 150 g (¾ cup) sugar
- 3 large egg whites
- 60 g (½ cup) all-purpose flour
for matcha-orange blossom cookies:
- 1 Tbspn matcha powder
- ½ tspn orange flower water
for brown butter cookies:
- ½ tspn almond extract
- In a small saucepan, melt the butter over medium heat. If making brown butter cookies, cook the butter until the solids have dropped to the bottom and begin to brown. Remove from heat and let cool to room temperature, but don’t let the butter resolidify.
- In a bowl, whisk together the melted butter, sugar, egg whites, and flour. For matcha cookies, add the matcha powder and orange flower water. For brown butter cookies, add almond extract instead. Whisk until the mixture thickens and is well-combined, with no more lumps. Cover and refrigerate for 1 hour.
- Preheat oven to 150° C. Prepare baking sheets lined with silicone mats. Have ready a coffee mug and a muffin tin, for shaping and cooling the cookies, and paper fortunes. Working two cookies at a time, spoon a small, scant Tbspn of batter for each cookie onto the silicone mat, leaving a few inches in between. Use the back of a spoon to spread the batter into a thin circle.
- Bake for 9-12 minutes, until the edges are golden brown. Remove from the oven and let cool for a few seconds. Place a fortune on the cookie, fold the cookie over in half, press the edge together lightly to seal. Then, using the edge of the mug, indent the cookie in half on the folded side of the half-circle, bringing the ends together. Place in a muffin tin to cool.
Note: for the fortunes, I used 8-pt Times New Roman font, which turned out to be a good size.