Kelly Hunter is the second place winner of the 
                      Chinese Candy Recipe Contest. Congratulations!

          Ginger Chocolate Fortune Cookies              

                                        
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1 cup flour

2 tbsp. cornstarch

1/2 cup sugar

pinch salt

1/3 cup oil

3 egg whites

1 Tbsp. minced crystallized ginger

2 to 3 drops of almond extract

3 tbsp. water

Non-stick cooking spray for baking sheet

½ c. bittersweet chocolate, chopped coarsely

1 tsp. shortening

Directions

Combine dry ingredients in a large bowl. Add liquid ingredients
and ginger and stir until the batter is smooth.

Heat oven to 300 degrees. Line a baking sheet with foil or
parchment paper and spray with non-stick baking spray. Drop
level teaspoons of batter onto the baking sheet. Spread evenly
to 4-inch diameter.

Set cookie sheet in the oven; bake for 15 to 20 minutes or until
the cookies begin to brown lightly. Remove from the oven and
immediately remove 1 cookie with a broad spatula. Place a
fortune in the center, fold in half and press back against ledge
of muffin pan to form fortune cookie shape. Set cookies in
muffin tin to keep their shape until cool.

Continue with the rest of the cookies without delay, as they
harden fairly rapidly. If the cookies become too brittle to fold,
return to oven for 2 or 3 minutes and try again. Repeat process
with remaining batter.

When cookies are cool, melt chocolate in microwave. Stirring
after each 30 seconds until smooth.  Stir in shortening.  Dip one
end of each cookie in melted chocolate, and set on baking
sheet coated in wax paper to dry.

Store in a cool, dry place until served.

Recipe credit: Kelly Hunter

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