Crispy envelopes with notes inside are universally known as Chinese fortune cookies, however, as usual, not everything is so definitely. There are several versions of the prerequisites for creating this unusual dessert and historical authorship 3 countries claim at once – China, Japan and the USA. According to the Chinese the ancestor of modern fortune cookies became their traditional moon cookies that resourceful Chinese have become use as “mail” caches for organization the coup and overthrow of the ruling Mongol dynasty. Mongols are not ate moon cookies and the coup was a success. In Japan there are both at least two suitable traditions for creating famous cookies – ancient fortune-telling used to make a decision and yet cookies with religious sayings were treated to temple visitors. In the USA, there are also several versions and in them the creators of cookies predictions are made by emigrants from China living in America or Japan. It is in the USA that most of these crunchy are consumed. envelopes. It’s amazing how easy just 1 piece of paper can create an atmosphere of pleasant expectation and celebration. We offer this take advantage and prepare your own version of the New Year treats with a surprise. From such a glass of champagne is definitely not опьянеешь, разве что восторга. 
Time: 11 час. 35 minutes Difficulty: medium Quantity: 10 figured cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 2 40 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Sugar Cookie Dough
- 2 and 1/4 Art. premium flour, + optionally for sprinkling work surface
- 1/8 tsp soda
- 1/8 tsp fine salt
- 1 tsp vanilla extract
- 1 large egg
- 165 gr. butter, room temperature
- 0.5 tbsp. granulated sugar
- 1/4 Art. powdered sugar
- Additional equipment: 10 cm. die cutter biscuits in the shape of a champagne glass; 2 pastry bags; 2round tip for pastry bag (2 mm)
Royal icing and decoration
- 450 gr (about 3.5 tbsp.) powdered sugar
- 2 tbsp. l dry egg white
- 1 tsp vanilla extract
- Gold gel food coloring, for coloring glaze
- Black food marker, for decoration
- White and gold pastry topping, for filling cookies
- White decorative sugar, as needed
Recipes with similar ingredients: premium flour, sugar powder, eggs
Recipe preparation:
- Sugar cookie dough: in a medium-sized bowl with a whisk, mix the flour with soda and salt. In a small bowl, whisk eggs with vanilla. In a large bowl with an electric mixer on whisk butter, granulated sugar and sugar powder. When they move among themselves, switch the mixer to average speed and beat for 2-3 minutes., interrupted in order to clean the bowl walls as necessary until the mixture is slightly creamy.
- Switch the mixer to low speed and then slowly pour egg mixture and beat to combine. For 3 calls add mixture with flour; when the dough becomes thicker, increase the speed of the mixer, so that the nozzles continue to rotate. Peel the dough off the sides of the bowl and mixer nozzles. After all the flour is interfered, switch the mixer to a moderately high speed and beat until the dough will not become very smooth, about 5 minutes.
- Put the dough from a bowl on a table and knead it. Give the form square and wrap in cling film. Put in the refrigerator at least 2 hours or overnight.
- Place the grills in the upper and lower thirds of the oven and warm it to 175 ° C. Cover 2 baking sheets with parchment.
- Dough rolling, cutting and baking cookies: plentiful sprinkle flour on the work surface, then roll the dough into a square a little over 3 mm thick. Using 10 cm. molds for clippings of cookies in the shape of a champagne glass cut 30 pcs. biscuits, if necessary, re-mixing and rolling the scraps test. Put the resulting “glasses” on trays and place in fridge for about 30 minutes to cool. Take 10 pcs. biscuits and with a sharp fruit knife cut into the top half of each glass is a rectangular hole 1.2 cm * 3.8 cm (in glass part, not in the leg).
- Bake for about 15-20 minutes until the cookies are golden brown around the edges, in the middle of cooking change pan and rotate them. Allow to cool completely baking sheets by placing them on the cooling grid for about 30 min
- Royal icing and decoration: parallel to large In a bowl, mix powdered sugar and dried egg white. Add vanilla extract and 5 tbsp. l water and whisk electric with a mixer at a moderately high speed for about 2 minutes, until the icing begins to form thick shiny peaks, if necessary add additional water up to 1 tbsp. l Set to both pastry bag round tips and fill one of them half white royal glaze.
- Mix dropwise into the remaining royal icing golden food coloring until you get a beautiful golden hue. Dilute the glaze to the consistency of honey, adding 0.5 tsp to it. at a time; if you take a small amount of glaze and pour back into it should drain a cup in 8-10 seconds. and smooth out. Shift golden icing in a second harvested pastry bag.
- Cut a sheet of parchment into 10 small strips, roughly in 5 * 1.2 cm each. On each strip on one side with a handle with write a New Year’s saying with a thin tip or wish.
- On a working surface, lay a sheet of parchment and lay on him 20 pcs. whole cookies. Outline the perimeter of each cookie white royal icing, sticking to the shape of a glass of champagne. Fill the base and leg of the glasses with white glaze and paint over it the same 6 mm top of each glass imitating foam. The remaining part glasses fill golden glaze. Apply 3 small whites dots (simulating champagne bubbles) in the upper right or left the corner of a piece covered with golden glaze. Give the liver completely dry for 3-4 hours
- When the glaze hardens completely and dries with black write a food marker on the golden part of 10 pcs. break cookies to open! “; set aside.
- Turn over the remaining 10 decorated cookies so that the decorated side was down. Draw them around the perimeter white icing. On top of each cookie lay out a cookie with hole, trying to ensure that their lower parts coincide with each other as accurate as possible. Fill the holes of the white and gold confectionery topping. Go around the perimeter of the cookie with a hole in white with icing.
- Roll paper with text so that the ink is inside and did not subsequently come in contact with cookies. Paste in the center recesses with a sprinkle on a twisted piece of paper and dig the remaining decorated cookies, decorated side up, trying to ensure that the lower edges of the cookies are adjacent to each other as close as possible (you may want to put them on the table by placing on a tray). Give the icing 2-3 hours to completely harden.
- To serve, pour a thick layer in a small tray with sides granulated sugar. Arrange cookies to stand in sugar, like champagne glasses. Serve right away. Note: Measuring the flour, we pour the spoon put it into a measuring cup for dry products and even out the excess (if Fill a measuring cup straight from a packet of flour, baking will turn out too dry).
