By xpnsve on February 09, 2005
Photo by Chef #1803320744
Photo by Chef #1803320744
"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."
Serving Size: 1 (21 g)
Servings Per Recipe: 10
"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 tried this recipe but added 1.5 tsp cornflour and only used 1 tsp vanilla extract instead of almond extract. Taking in the comments here, I also flipped over the batter after 4min and cooked the other side for 2min to get a better shape. <br/><br/>It was challenging to fold the cookie immediately out of the oven but I read somewhere we can try using cotton gloves. Shall try that next time! The final product turned out looking like a fortune cookie except when it cooled down, the texture was crunchy around the edges and soft/chewy in the center. The cookie was also too sweet. <br/><br/>As I was about to deem it a failure, I came across Potluck's suggestion and dumped it in a warm oven for an hour (or more? i can't remember) and tadah! it was perfect. Even the sweetness went away."
"This recipe came with a little trial and error... but I will share what I learned:<br/>Heat your cookie sheet before spreading the batter. This will thin it out and let the cookies come out slightly thinner. Then bake the cookies about 4 min and then flip them over and let them bake about another 2 minutes until they have golden brown edges. This will make the cookies crisp when they cool instead of the sponginess that some reviewers are talking about. After I figured out these tips, I was very happy with the results."
"Great flavor but I did have trouble as I think I whipped the eggs too much. Made for a thick batter. Will try to get them right next time."
"I really liked this. I didn't cook mine as long and I used the advice of another review and used about 1 tsp of vanilla extract. They turned out deliciously like sugar cones. I ate three of them myself and my family loved it. Thanks!"
"My cookies were more like cakes than crisp cookies. The flavor was good and my kids loved the fortunes I put in them ("Kiss your Mom", "Always brush your teeth, etc.). Also, the recipe only makes a dozen cookies."
"Whew! These taste delicious but out of 12, I got 3 nice cookies on my LAST batch. You have to get them folded IMMEDIATELY out of the oven or they crack open and it takes patience and force of WILL! Mine took 7 minutes to bake at 350. Good Luck!"
"This recipe is amazing! It tastes great and works well. I had a little trouble with the folding at first, but once I got it down it was fast and fun."
"My husband loved these! I need some practice folding them before they crack. I'm not really sure how to solve that problem. and my were a little soft in the middle but still fun. will defiantly make again."
"We used vanilla instead of almond flavoring due to preference. Turned out very well. My sister's kids were thrilled!"
"When we had a problem getting them to work in the oven, I resorted to making them like mini pancakes with a hot, nonstick pan, one at a time. Once we got the right consistency on the batter they worked much easier for us than in the oven. I'm thinking we probably missed something in the recipe since we were doing it for one of those late evening school projects! Thanks for giving us something to work off of."
"this was just fantastic! i also gave these to my boyfriend on valentines day with special little fortunes. actually they were like little messages such as "you are the most handsome guy on the planet" i even had lucky numbers on the bottom and some even had learn Chinese. i honestly thought he wouldn't eat anymore after 3 but i was wrong he actually likes the recipe. all you need is practice to perfect the folding technique after that you wont even notice your burned fingers haha :)"
"I used this recipe to make custom fortune cookies for my boyfriend for valentine's day. Like some reviewers, I too subbed some vanilla extract for the lemon. I also added a 1/4 cup water to make the batter easier to spread. While the taste was excellent, constucting the cookie proved to be very difficult. My oven has seen better days, and I found that 350 was too hot, and the cookie would brown too much on the edges and be too cakey in the center. I ended up lowering to 325 and cooking for 12-14 minutes. Taking the cookies out of the oven at the perfect time was quite a feat. Too early, and they'd be too cakey and would crack when folded. Too late, and they'd break into pieces. About half the cookies were ones I couldn't use. While the taste was good and the successful cookies really fun and interesting, this recipe was too much of a hassle for me to make again."
"Tasted Amazing. My mom and I messed up the entire recipe otherwise. We could't fold it the corect way and our eggs didn't end up quite right, yet the batter, and final product, was great!"
"I used this recipe to tell our family and friends that we were pregnant. They thought it was wonderful! They tasted great.....very fiddley....i just have to improve my technique :)"
"What a Fortune, that I found this cookie recipe. It is great. I love their taste of almond and lemon. And there softness inside and crispiness outside of the cookies. And you can fille them with your own fortune stripes. What a cute present and wonderful surprise.The dough is very easy to make. I used a tablespoon to spread the dough and found it very easy to do. I baked them on baking paper andcould remove them easily. I took them out of the oven one by one. So the forming was easy and could be done quickly. I let them cool out as suggested in muffin forms. They are really a hit. Great recipe. Try them and have much fun. Thanks for sharing."
"I had hoped to find a recipe to use for fortune cookies for my wedding. After trying a few that turned out awful, this was to be my final attempt! The cookies turned out great. It is a slow process, but worth it!"
"These are toooo much fun! I found that using my finger to spread the dough worked the best. Additionally, take your cookies out before the edges turn brown - and remember that it takes about 10 minutes of cooling time before they harden, so don't overcook them beforehand!"