Fortune Cookies IV

Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

At your next Chinese dinner, surprise them with homemade fortune cookies! You'll need to have a bunch of fortunes written out on paper for stuffing in the cookies!

By Suzanne Stull

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Recipe Summary

Servings:
4
Yield:
8 cookies
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a mixing bowl, stir together flour, sugar, cornstarch and salt. Add cooking oil and egg white; stir until smooth. Add water; mix well.

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  • Make 1 cookie at a time by pouring 1 tablespoon of batter on a lightly greased skillet or griddle; spread into a 3 1/2 inch circle. Cook over low heat about 4 minutes, or until lightly browned. Turn cookie with a wide spatula; cook 1 minute more.

  • Working quickly, place cookie on pot holder. Place fortune in center of cookie. Fold cookie in half, then fold again over edge of bowl. place in muffin pan to cool. Repeat with remaining batter.

Nutrition Facts

Per Serving:
125 calories; protein 1.7g 3% DV; carbohydrates 14.1g 5% DV; fat 7g 11% DV; cholesterolmg; sodium 159.7mg 6% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

kayleigh2345
Rating: 5 stars
09/11/2015
this recipe was amazing Read More

Most helpful critical review

Irene
Rating: 1 stars
01/07/2004
I've seen it done. I know it can be done. And now I'm sure this is not the recipe to do it with. I even made 2 batches thinking I was the problem. I adjusted the heat the cooking time and even thinned out the batter. Unless you're looking for an exercise in frustration don't bother even trying this one. Read More
Helpful
(74)
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Irene
Rating: 1 stars
01/07/2004
I've seen it done. I know it can be done. And now I'm sure this is not the recipe to do it with. I even made 2 batches thinking I was the problem. I adjusted the heat the cooking time and even thinned out the batter. Unless you're looking for an exercise in frustration don't bother even trying this one. Read More
Helpful
(74)
kayleigh2345
Rating: 5 stars
09/11/2015
this recipe was amazing Read More
Lilly
Rating: 5 stars
09/08/2014
This recipe worked well when I made it on my griddle. It works better when the pan isn't greased (I used butter). It has to be spread very thin and be quite brown before removal or else it remains soft and floppy more like a crepe. Also I beat the egg whites but I would recommend leaving them unbeaten so that they will not puff up so when cooked. Thanks for this! Read More
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