Package them in a colorful take-out container from your local crafts store. For a bigger surprise, include a gift card to a Chinese restaurant so your grad can celebrate the occasion with close friends.
Servings and Ingredients
|¼ c.||Hy-Vee granulated sugar|
|¼ c.||packed Hy-Vee brown sugar|
|½ c.||Hy-Vee all-purpose flour|
|2 ½ tbsp.||Hy-Vee butter, melted and cooled|
|1 ½ tbsp.||Hy-Vee skim milk|
|½ tsp.||Hy-Vee vanilla extract|
|Few drops blue food coloring, optional|
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Using a pencil, trace around a 4-inch-diameter bowl three times on parchment paper. Turn paper over on baking sheet; set aside.
- In a mixing bowl, beat egg whites and sugars with an electric mixer on medium until foamy, about 1 minute. Beat in flour on low just until combined. Add butter, milk, vanilla and, if desired, food coloring; beat until combined.
- Drop about 1 tablespoon of batter in the center of each circle on parchment paper. Using a spatula, spread batter into a thin, even layer onto circle shapes. Bake until pale golden and edges darken slightly, about 5 to 6 minutes.
- Working quickly, slide an offset spatula under cookie. Lift it up and using your fingers, fold the cookie in half, pinching the top together to form a loose semicircle. Place a paper fortune in cookie. Fold the cookie over the edge of a measuring cup, pressing in the center and bending the two open ends together. Once the cookie hardens and holds its shape, transfer to the cups of a muffin tin to cool. Repeat with remaining batter. Store cookies in an airtight container for up to 1 week.
45 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 5mg
- Total Carbohydrates: 8g
- Protein: 1g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Spring 2015.