Fortune Cookies

3 tbsp. butter, softened
3 tbsp. sugar
1 egg white
1/2 tsp. vanilla extract
1/3 c. all-purpose flour

Write fortunes on small strips of paper; set aside. Line a baking sheet with parchment paper. Draw two 3 1/2-in. circles on paper; set aside.

In a small bowl, beat the butter, sugar, egg white and vanilla. Add flour; mix well. Spread 1 tbsp. batter over each circle. Bake at 400F for 5-6 minutes or until lightly browned.

Slide parchment paper onto a work surface. Cover one cookie with a kitchen towel. Place fortune in the center of the other cookie; loosen cookie from parchment paper with a thin spatula. Fold cookie in half over fortune strip so the edges meet; hold edges together for 3 seconds.

Place center of cookie over the rim of a glass; gently press ends down to bend cookie in middle. Cool for 1 minute before removing to a wire rack. Repeat with second cookie. If cookies become too cool to fold, return to oven to soften for 1 minute. Repeat with remaining batter and fortunes.

Yield: 10 cookies

Veggie Fried Rice

• 1 (5.3-oz.) bag quick-cooking brown rice
• 1 (8-oz.) package fresh sugar snap peas
• 4 green onions, cut into 2-inch pieces
• 1/2 cup matchstick-cut carrots
• Vegetable cooking spray
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 2 large eggs, lightly beaten
• 3 tablespoons lite soy sauce
• 2 teaspoons dark sesame oil

1. Cook rice according to package directions; drain well.

2. Sauté peas, green onions, and carrots in a large nonstick skillet coated with cooking spray over medium-high heat 3 minutes or until crisp-tender. Add ginger and garlic; sauté 1 minute. Add rice, and cook 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.

3. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce and sesame oil.

Yield: 4 servings