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The fortune cookie, like chop suey, is a U.S. invention that is often thought to be from another country. Fortune cookies actually come from Los Angeles, where Canton-native David Jung, a baker and restauranteur, began making cookies with thin slips of paper inside sometime around 1920. Jung founded the Hong Kong Noodle Company, which was producing more than 3,000 cookies an hour in the 1920s.
Happy Luck Fortune Cookies

Prepare fortunes by writing messages
on about 20 strips of paper.

TIPS:
-- Make only two or three cookies at a time, because the cookies become stiff very quickly and when cooled are too brittle to bend into their familiar shape.

-- To form into the crescent shape, have a thin-edged bowl or pan on hand, along with a muffin pan.

-- To handle the hot cookies, wear white, cotton gloves.

Preheat the oven to 300F.

INGREDIENTS:
8 oz . flour
2 tablespoons cornstarch
4 ounces sugar
1/2 teaspoons salt
2 egg whites
4 ounces vegetable oil
1 teaspoon water
2 teaspoons vanilla extract



DIRECTIONS

In a large bowl, Sift together the flour, cornstarch, sugar, and salt. Stir in the oil, egg whites, water, and vanilla. On a well-greased baking sheet, roll a very thin 4-inch circle of dough and bake for 15 minutes or until golden.

Remove one cookie at a time from the oven with a wide spatula; working quickly follow these four steps:

1. Flip cookie onto cotton gloved hand.
2. Hold fortune in center of pliable cookie while folding cookie in half.
3. Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie.
4. Fit cookie in muffin pan (points down) to hold shape as it cools. If cookie hardens too quickly, put it back in the oven for about 1 minute.

Store in airtight container.

HAVE FUN!