Nutritional Info

Nutrition Facts

Serving Size 1 (7g)

Calories 22
Calories from Fat 15 (68%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.9g 5%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 33.2mg 11%
Sodium 15.7mg 1%
Potassium 5.6mg 0%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 0.7g 1%

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Recipe Description
A classic, this cookie tastes almost identical to those served in a Chinese restaurant after dinner. I strongly suggest you make one test cookie before plunging in and putting the whole batch into the oven. It is important that the batter be thin, but not too thin. If the batter is too thick (due to slight differences in measuring ingredients), you will have a cookie that is a little pliable, instead of crisp, in the center.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  baking soda
1/2 Teaspoon(t)  xanthan gum
2 Tablespoon(T)  milk
1 Tablespoon(T)  oil
2/3 Cup(c)  cornstarch
1/2 Teaspoon(t)  vanilla extract
2   egg whites
1 Pinch(pn)  salt
1/2 Cup(c)  sugar


Preheat the oven to 375°F. Grease a cookie sheet. Mix all the ingredients in a medium sized bowl, until well blended. I like to use a mixer with a whisk attachment. Be sure no lumps remain. Drop 1 tablespoonful of batter onto the prepared pan. The batter will spread during the baking. On the off chance that your batter seems thick, spread the batter into a 3 inch circle. Place up to four rounds of batter on the baking sheet. (It is difficult to shape more than four baked cookies at a time before they become unbendable.) Bake for 8 to 10 minutes, until the edges of the cookies are browned substantially. The bottoms of the cookies should be browned. Do not under bake. Remove each cookie from the cookie sheet and place a fortune in the center. Fold the cookie in half. Bring the ends of the fold together to complete the cookie shape. Let cool completely.

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