To learn more about this recipe, read the related story, "Future Prospects," in our National edition.
Vanilla Tuile Fortune CookiesRecipe adapted from Adam and Jackie Sappington, The Country Cat, Portland, OR
Yield: 1 dozen cookies
Cook Time: 30 minutes
1 stick unsalted butter, at room temperature
1 cup sifted confectioners' sugar
3 large egg whites
½ teaspoon vanilla extract
1 cup sifted cake flour
1. Preheat the oven to 425°. To the bowl of a stand mixer fitted with a paddle attachment, add the butter and confectioners' sugar. Mix on medium speed until pale yellow and creamy, about 3 minutes. Add the egg whites and vanilla and mix just until combined. Reduce the speed to low, add the flour and mix just until the batter is smooth.
2. Place a 5- or 6-inch-thin circle-shaped stencil or cut out on top of a parchment paper-lined baking sheet (we traced a 6-inch circle onto a nonstick Silpat mat and then cut out the circle to create a reusable stencil). Use an offset spatula to spread a thin, even layer of the batter across the stencil (you will be able to fit 2 cookies on a half-sheet pan). Remove the guide and place the baking sheet in the oven. Bake until the cookies are starting to brown around the edges, 5 to 8 minutes.
3. Let the cookies cool for 5 to 10 seconds and, while the tuiles are still hot, fold the cookie in half and put your index finger in the center of the fold. Gently press while bringing the two edges up to meet and form a fortune cookie shape. Set aside to cool and repeat with the remaining batter.
4. Use scissors to cut thin strips of paper 2-to-3-inches long and ½-inch wide. Write a fortune on the paper and carefully tuck it into each fortune cookie before serving.
Make ahead: The batter can be refrigerated in an airtight container for up to 3 days before baking.
Storing: The fortune cookies can be stored in an airtight container at room temperature for up to 1 week.
Roasted Cranberry Bars →
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