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Does anyone have the recipe? Thanks in advance!
Or do you mean fortune cookies?
The Wolf
yes, those are the cookies, i tried a recipe from one of the susie fischbein books but it wasnt to my taste so if anyone has a recipe plz post
Aren’t they the cookies that have some kind of good luck/bad luck note baked into it?
Not anymore. They only have advice or “wise” sayings. They don’t want to get sued.
I like Chinese ALMOND cookies, like Stella D’Oro used to make. “Fortune” cookies have no taam.
this is random but did you know that fortune cookies were first made in the u.s.
mepal are u talking about the ‘shtreimel cookies bo stella doro? it was so funny be my sisters sheva brachos it was by asinese resturant and they gave out these fortune cookies it was hilarious!
I thought you wanted to ask if it is mutar to read a fortune cookie, now that l thought about it. Are you allow to read a fortune cookie?
I never tried the Fischbein receipe for chinese marble cookies but I know a few people who tried it and did not like it either. So if anyone has a better recipe, it would be appreciated.
Ames, I wrote that I never tried that recipe, but some friends did and they did not like the taste. Maybe you have a special berecha in your hands that what ever you make tastes delicious!! You know, there are some recipes that people give out and they never taste the same when you make it.
the fichbein cookies werent my taste because they don’t compare to the ones ive tasted before so i don’t bother
mepal, oh, mepal, would you come here, dear? I would like to teach you something about making up comments about someone named kapusta (as much as you get anyway)
jk, I really was looking for a recipe and I asked mepal to start a thread cuz I promised myself that I wouldn’t spend time posting on the CR when I should/could be doing smarter/better/more useful things for Y”T. I did actually find a recipe (I’ll try to post it as soon as I find it again) but it has shortening. Now anyone know of a substitute for shortening? (I’m not expecting a very positive answer)
special thanks to mepal for starting this thread for me! Now just excuse me while I <sounds of running and mepal yelling for help> 😉
Chinese Cookies
* 1 1/2 cups white sugar
* 1 1/2 cups shortening
* 1 egg
* 1 teaspoon vanilla extract
* 3 1/2 cups cake flour
* 1 1/4 teaspoons baking soda
* 3/4 teaspoon salt
* 1/2 cup ground walnuts
* 1 cup prepared chocolate fudge frosting
DIRECTIONS
1. In a medium bowl, cream together the sugar and shortening. Stir in the egg and vanilla, beat until light and fluffy. Combine the cake flour, baking soda and salt, stir into the creamed mixture. Dough will be stiff, you may need to use your hands to mix. Roll dough into a log about 15 inches long, and roll in the ground nuts. Wrap and chill dough for at least an hour or until firm.
2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. Unwrap dough and cut into 1/2 inch slices. Place cookies 1 1/2 inches apart on the prepared cookie sheets.
What’s wrong with shortening? But you can use margarine.
haifagirl: trans fat, saturated fat… margarine is the same. I usually replace margarine with oil, but I’m wondering if I could make a double jump here and have it come out good. (shortening to margarine to oil)
Shortening is very unhealthy, they say that it clogs the arteries.
Actually, I would use coconut oil. The only problem is it’s expensive and you usually can find it only in health food stores.
hey haifagirl, I always thought coconut oil as unhealthy, since when it is health?
The problem with a lot of people, they are very careful about health when they cook or bake, but when they eat out they never go asking in the restaurants or bakeries whats inside the food.
true, restaurants mess up all diets.
I’m not sure where the misconception about coconut oil started. It’s actually very healthy. If you check online, you’ll find it also is recommended for people trying to lose weight because it promotes thermogenesis.
One of the biggest myths is that unsaturated fats are healthy. If you’ll recall from organic chemistry class (sorry for those of you who do not approve of a secular education), pi bonds break very easily and yield free radicals.
how interesting that my ppor chinese cookie thread turned into a health thread. I must admit, its much more interesting though.
haifagirl, you mean like polyunsaturated and monounsaturated fats? About the cocunut oil, I once heard that its very healthy and I mentioned it to someone and they said it (eventually) lead to something no one wants. Dont remember what right now.
thank you I really thought coconut oil was unhealthy and what about plain coconut I imange is healthy too.
Its probably like avocado or olive oil, healthy with moderation.
Substitute the oil with a like amount of unsweetened applesauce. Yes, applesauce!
Now, I would highly recommend that you first try it with a simple recipe (pick any one of the easy-to-make simple cakes) so that you get the hang of it. You may find that you wish to change the oil/applesauce ratio.
LeiderLeider…, have you tried this with cake mixes, say Duncan Hines? If so, does the baking time change? Also, since applesauce is sweeter than oil, wouldn’t that make the cake sweeter unless you also adjust the amount of sugar?
apple sauce is great with dh cakes best one is dark choc fudge they give directions for applesauce use on the box but the dh cookies dont compare in taste to the fattening ones but they are still yummy in their own right.
Thanks mchemtob. I use those mixes frequently but I guess I don’t read the whole box.
Anon. Don’t know because I never use those mixes.
Make sure to use unsweetened applesauce. Perhaps you can also reduce the amount of sugar the recipe calls for to compensate for the oil/applesauce switch. (and you get a win-win situation. Less sugar and no oil).
That’s why it’s always good to try them first on the simple, cheap, and easy-to-make cakes, so you get the hang of it.
When substituting UNsweetened applesauce in ANY cake recipe, please don’t alter the rest of the recipe. You are already reducing the fat. If you use less sugar, the taste,
as well as the TEXTURE (yes, sugar affects the texture) will be different from what the recipe is supposed to be, and you may not like it.
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