Volume 5 Issue 7
February 1999


Admittedly, the furthest I have been out of the U.S. is Freeport, Bahamas, I have friends who travel across the world though. Something I find very interesting that I have been told is the limited use of ice in Europe and the Orient. In introducing your cubs to some of the very simple facts of living in the Orient you could always have warm of even hot water to serve them. I am also aware that this truly isn't a very fun idea for most American adults, much less Cubs. In the spirit of making lemonade from lemons with this particular concept I would serve an Oriental-type cookie to make drinking that warm water a little easier. What follows are two cookie recipes. My thanks go out to Cheryl Singhal for the Almond Cookie idea.

Almond Cookies

Get sugar cookies. Slice or roll into balls and bake according to directions. Place an almond on the top of each cookie. OR

Use any sugar cookie recipe, swap almond extract for the vanilla and press a piece of almond into the top before you bake it.

Fortune Cookies

To make fortunes for cookies, cut 4- by 1/2-inch strips of paper and write or type your own fortunes with non-toxic ink. Because you must work quickly to shape the cookies, it's best to make them one at a time. Using more than one baking sheet is also helpful because you won't have to waste time waiting for the baking sheet to cool. A liquid measuring cup or deep heavy bowl is a good tool for shaping the cookies.

1 large egg white
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup finely chopped sliced almonds

Preheat oven to 400°F. and butter a large round area (about 6 inches) in middle of a baking sheet.

In a small bowl whisk egg white just until foamy. Add flour, sugar, almonds and a pinch salt and beat until smooth. Put 2 teaspoons batter on buttered area of baking sheet and with back of measuring spoon spread batter evenly into a round about 3 inches in diameter. Bake cookie in middle of oven until golden around edge but pale in center, about 5 minutes. Working quickly, with a spatula remove cookie from baking sheet and invert onto a work surface. Put a fortune in middle of cookie and fold cookie in half. Bend pointed edges of cookie toward each other and hook them onto rim of a liquid measuring cup or deep heavy bowl to cool completely. Make more cookies with remaining batter in same manner, letting baking sheet cool between cookies. Cookies may be made 3 days ahead and kept in an airtight container. Makes about 8 cookies.

Materials found in Baloo's Bugle may be used by Scouters for Scouting activities provided that USSSP, Baloo's Bugle and the original contributors are cited as the source of the material.

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