Tag Archives: chocolate dipped

Twelve Days of Christmas Cookies: Christmas Fortune Cookies

Christmas Fortune Cookies

DAY 11: Christmas Fortune Cookies

Fortune Cookies aren’t just for takeout anymore.

Fill these with fun holiday wishes or fortunes, “Name that Christmas Carol” lyrics or quiz, or funny quotes from Christmas movies.

Ideas for Christmas Fortunes:
Quotes from Christmas movies
Name that Christmas Carol quiz quotes
Christmas Jokes
Christmas Fortunes 1
Christmas Fortunes 2

For more photos and detailed instructions on baking and folding homemade fortune cookies click:
Homemade Fortune Cookies

RECIPE:

Christmas Fortune Cookies

Christmas Fortune Cookies

1 cup flour
1 cup sugar
1 Tbs cornstarch
½ tsp salt
4 egg whites
1/3 cup oil
2 Tbs water
1 ½ tsp orange or almond extract
1 tsp vanilla extract
Fortunes cut into strips about 3 ½” long by ½” wide
Melted chocolate, sprinkles and/or crushed candy canes

Preheat oven to 300°F. Line baking sheets with silicone mats or parchment paper.

Use a whisk to mix flour, cornstarch, salt and sugar in a small bowl.

In a separate bowl, use the whisk to lightly beat the egg whites, oil, water, vanilla, and orange or almond extract until frothy.

Stir the flour into the egg white mixture and mix until you have a smooth batter. The batter will be thin, with the consistency of a sticky pancake batter and not stiff like a normal cookie dough.

Place one tablespoon of batter onto the cookie sheet. Using the back of a spoon, spread batter in a circular motion to make a circle about 3-4 inches in diameter.  Place 4-6 cookies on a baking sheet (start with fewer cookies until you get the hang of folding quickly). The batter should be very thin on the baking sheet. If it’s too thick the cookies won’t fold without breaking.

Bake for 11-14 minutes, or until the outer edge of each cookie barely begins to brown.

TO FOLD: Immediately after  removing baking sheet from the oven, working very quickly, remove a cookie with a thin metal spatula and flip it over onto a clean plate or mat. Place a fortune in the middle of the cookie (let one end slightly extend beyond edge of cookie, if desired). Fold the cookie in half, but do not flatten center crease; just make the edges meet gently. Fold cookie in half again by gently pulling the edges downward over the rim of a mug or glass. Place the finished cookie in the cup of a muffin tin so that it keeps its shape while it cools. Continue with the rest of the cookies.

Let cookies sit, uncovered, for 1-2 hours (so that they harden completely).

Dip half of each cookie in melted chocolate. Sprinkle immediately with crushed candy canes or sprinkles. If you are piping contrasting colors of chocolate onto the cookies, do this AFTER the chocolate coating has hardened.

Yield: 36-40 cookies

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Twelve (More) Days of Christmas Cookies: Old-Fashioned Coconut Macaroons

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DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.

The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.

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RECIPE:

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Coconut Macaroons

1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)

Preheat oven to 325°F.

In a medium saucepan, stir together coconut, egg whites, sugar and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.

Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.

Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.

Makes about 4 dozen cookies.

 

TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps

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