Yesterday I went on a walking food tour of DC with my awesome friend Becca of the Dance Party Chronicles and this fluffernutter bread. The tour went through Capital Hill in DC and provided an interesting (I did go “Hmmmm!” a lot.) history of the 8th St. corridor, an area of DC which has recently become a happening restaurant destination, but wasn’t always such a
classy friendly place (unless a good red light district is really just your thing). We stopped at 4 restaurants for 3 small meals, the highlights of which were a shredded lamb orzo and a flaming cheese, and an amazing bread pudding for dessert. And then I swore off food forever. And then I ate popcorn. And maybe a chocolate chip cookie. I have issues.
Being that we’re moving into 2013 at rapid speed (is it really the 7th already??) and the world didn’t end this December (shocking, I know), I thought a super adorbs way to ring in the new year would be a batch of cookies fortune. Homemade. Not fried. Plus pumpkin. They’re delicious, light & airy, and a good way to let your friends know that they are about to have the best year of their lives (or the worst if you’re feeling particularly evil). AND THEN?
Fortunately none of these cookies had a message that read “You will never eat again,” which I believe is why I was unable to keep my vow after yesterday’s food tour. They’re as powerful as they are tasty!! (So maybe don’t tell your friends they’re going to have the worst year ever.)
I had always wondered exactly how the cookies were molded into the famous fortune cookie shape. Spoiler: they are baked first then folded. Doesn’t that seem obvious? I thought so too, but I promise I’ve always been really confused by this. And they are surprisingly so easy to make! These have the classic fortune cookie taste with a hint of pumpkin. I thought about dipping them in chocolate, which you could totally do, but then decided they looked cute enough au natural.
Best of luck!
Pumpkin Fortune Cookies
Yields: 24 cookies
Adapted from Joy of Cooking
3 egg whites
2/3 c sugar
1/8 tsp salt
4 tbsp (1/2 stick) butter, melted and slightly cooled
1/2 c pumpkin puree
3/4 c flour
Preheat the oven to 350°. Line two cookie sheets with silicone pads or parchment paper and set aside.
Mix together the egg whites, sugar and salt. Add butter and pumpkin and mix again until combined. Add flour and stir until combined, scraping the sides of the bowl with a spatula.
Drop the batter by the tablespoon full onto the cookie sheets, placing about 2 inches in between each scoop. Flatten the batter with the back of your spoon using a circular motion. Bake the cookies for 10-15 minutes, or until golden brown around the edges.
Remove the cookies from the oven. One at a time, flip over each cookie and fold it in half. Curve the edges of the cookie together to form a “c” shape. Because the cookies are spongy, I found that the spine of the cookies would often break, but could be molded together so that the cookie would still hold it’s shape. Cool completely before storing.