3 Large egg whites
3/4 c Sugar
1/8 ts Salt
1/4 lb Butter, melted
1/4 ts Vanilla
1/4 ts Almond extract
1 c Sifted all-purpose flour
2 tb Water
Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the
butter, extracts, flour & water. Blend thoroughly & chill for 20
minutes.Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly
rounded teaspoonsful 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 min., 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. Shared by Micheal Kean,
Prodigy ID# VMXV03A
From
Yields
48 Servings