Prep 10 mins
Cook 7 mins
This is a great recipe that came from the Food Network, so I wanted to post it here (I was looking for a really good fortune cookie recipe on here). One thing, I did find that when I used the recommended tablespoon in putting the batter on the cookie sheet, the centers of the cookies were too "doughy" and the edges were golden brown, and the cookies broke when I tried to bend them into the fortune cookie shape. So, using a rubber bowl scraper, I put a small amount on the cookie sheet and just swirled it around until it was a nice, thin layer, about 3-inches in diameter. This worked perfectly! But, when the recipe says only make a few at a time, it's no joke! These harden quickly and unless you've got others in the kitchen to help or you move with lightning speed, I suggest only making 2 or 3 at a time.
- 2 large egg whites
- 1⁄3 cup sugar
- 4 tablespoons melted butter, cooled
- 1⁄2 cup flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon lemon extract
- You will also need: 2 1/2 x 1/2-inch fortune strips.
- Preheat oven to 350°F.
- Grease a cookie sheet thoroughly.
- Whip the egg whites on low speed until light and foamy.
- Blend in the sugar and continue to beat until soft peaks form.
- Pour in the melted butter, flour, salt, and extracts; mix until well combined.
- Drop a tablespoon of the batter onto the prepared cookie sheet.
- Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds.
- Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
- Because you must work quickly to shape these cookies, bake just 3 at a time.
- Bake for about 5-8 minutes or until the edges are a light golden color.
- Remove the cookies with a spatula and place on a work surface.
- Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle.
- Bend the edges up toward each other to make a crescent.
- Drag the crease across the rim of a small measuring cup, with the ends facing down.
- Cool in mini muffin tins to hold shape until crisp.
- Repeat with remaining batter.
For chinese night I made these for fun...I cant say it was a complete disaster, but I learned a few things about making fortune cookies. These spread alot in the oven. So, after the first batch I didnt spread them as thin..If they dont completely harden you can place them back in the muffin pan in a warm oven to harden up till crisp,but not to hot a oven as they will completely soften again and loose there shape..Individually wrap in press and seal and store in ziploc till serving time..Also,my problem with all the cookies was the messages stick to the cookies,eliminating the fun,reason way I made them. Next time I will place the message on the cooked side and fold over.But the kids were impressed with the idea anyways and they did look like fortune cookies and what they could eat of the cookie and not paper tasted good, everyone liked the flavor..Would I make these again? time will tell...But I know I have to give it another try... .
I am, with some trepidation, giving this 5 stars. The final half of my second batch finaly turned out looking like fortune cookies! The first batch did not turn out at all. The batter had the consistency of a mousse which I thought odd. I beat the egg whites until light and fluffy but not stiff, then had to beat the bejeebitz out of it after I added the sugar to get it anywhere near stiff. The cookies were too spongy in the middle... and too thick. They did not fold at all but merely broke and crumbled. Then I added some water and tried again... again no luck. I tried what another reviewer did and attempted to make them on a giddle like a pancake... that REALLY didn't work! But each disasterous attempt to bake and fold ended up in my mouth and boy were these tasty so I decided to try another batch before completely giving up. This time, I walked away from the beater when beating the whites and when I returned they were stiff (oops). I added the sugar and only had to blend it in since it was already stiff! Then when I put the remaining ingredients in, it miraculously turned into a batter rather than a mousse! These spread easily into a nice thin circle. I baked them for 5 and a half to six minutes (at 350) and they still weren't golden on the edges, but one batch that did get golden also didn't fold too well so I took them out and they folded easily. About halfway through I was becoming an expert folder and my little wonders looked like the real thing! One note... They look better if you flip them over before folding so that the side that was down on the baking sheet is on the inside of the folded cookie. Then you get the nice smooth top of the cookie on the outside. For ease I'd rate this recipe a 2... (expect at least one batch of trial and error) but the taste is so awesome, I can't help but give it a five. Now that I have the hang of it, I'm dreaming up creative ways to use these gems! Thanks!
I want to piggyback on GSCook's comments, which were very helpful. I had the most success when I made the cookies little larger than 3" (a tablespoon amount usually did the trick) and then used a 3' wide wine glass and trimmed the cookie after its 6 minute cycle. Flipping them over, folding all went very well as the crisp parts were now removed. I cooked two at a time since I needed time to trim. I placed the completed cookies back in the oven for 5 minutes at 300 to sort of crisp them up. I took eight attempts to net five cookies, and then I was getting two a cycle. Very yummy, and I would definitely try this again.