35 to 40 cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup Domino® Quick Dissolve Superfine Sugar
- 1 teaspoon lemon zest
- 4 egg whites
- 1/4 cup plus 1 tablespoon vegetable oil
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup Domino® Confectioners Sugar
- 4 1/2 teaspoons water
- 1/2 teaspoon vanilla extract
- food coloring
Preheat oven to 350° F.
Combine flour, salt, sugar and lemon zest in large bowl with whisk. Form a well in the middle and set aside.
In medium bowl, whisk egg whites until frothy, set aside.
In a separate bowl, combine oil, water, lemon juice, vanilla and almond extracts. Using a rubber spatula or wooden spoon, mix the wet ingredients and pour into the center of the dry ingredients. Gradually mix in the dry ingredients from the sides of the bowl until well incorporated. Batter will be crumbly but will come together when the egg whites are added. Pour half the egg whites into mixture, gently mix into batter. Add the remaining egg whites and mix into batter until smooth.
Cookies need to be shaped quickly after they come out of the oven so only make a few at a time. Spoon a tablespoon of batter onto a non-stick baking sheet (if you do not have a non-stick baking sheet, line your pan with parchment paper). Repeat two or three times, leaving at least 3 inches between each spoonful. Use the back of a spoon or an off-set spatula to spread the batter outward into a 3.5-inch circle. The batter should be as thin as possible without holes. Bake 7 to 10 minutes until edges brown.
Remove baking sheet from the oven and use an off-set spatula to flip the cookies. Place a fortune in the center of each cookie and fold in half. Pinch the edges and fold the middle of each cookie over the edge of a glass, mug or hot pan to shape. To help the cookies keep their shape, place them in a muffin pan to cool. If cookies are too hot to handle with bare hands, wear a pair of thin gloves while shaping. Cookies should be crisp throughout when cooled. If centers are still chewy, increase baking time slightly.
Sift confectioners' sugar into medium bowl. Add water and vanilla; mix until well combined.
Separate icing and color with food coloring as desired.
Dip a portion of each cookie in icing and place on a baking rack (place a cookie sheet under the baking rack to catch the icing that drips). Allow icing to set for one minute and then dip in sprinkles or decorate as desired.