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My review
Fortune Cookies So Easy
20
BABYCAKES291
"Taste and look just like the ones you get at a Chinese restaurant! I was very pleased with my first attempt baking these! Adding your own personalized message allows you to create great favors for any occasion! Alternatively, I have rolled these into tube-like cigar shapes and filled them with icing for other occasions which have been a crowd pleaser!"
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Ingredients
25 m servings 53Original recipe yields 36 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
- In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
- Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.
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Footnotes
- Note
- Although these cookies are not malleable if overbaked, you need to bake them long enough until they are golden around the edges or they will be too under baked and remain soft, spongy and pancake-like. Enjoy!
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 7487 Ratings
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Most helpful positive review
1/25/2008
READ THE REVIEWS! THEY GIVE YOU TIPS! I found something out that might help some of you. I also was having problems while folding it and it breaking. What I learned is: Yes, the texture should ...
Most helpful critical review
12/23/2006
They tasted good, but they took an hour to make. Too much investment for poor payoff.
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Least positive
Newest
1/25/2008
READ THE REVIEWS! THEY GIVE YOU TIPS! I found something out that might help some of you. I also was having problems while folding it and it breaking. What I learned is: Yes, the texture should ...
12/4/2004
I loved this recipe! My 10 year old was able to make these for her friends. The only thing I did different was to increase the water to 4 T. Making them less pancakey.Using the back of a spoon...
5/30/2007
I made these cookies for a project in school and we found it best to use the batter warm (room temp.) and do three at a time. wait until the edges are golden/crisp then w/ two people have one re...
2/24/2007
I hate false advertising- but this recipe is telling the truth! 'So easy-' and so good! They were nice and sweet, even though they didn't have the lemon flavor of your classic restaurant cookie....
3/10/2008
Ok everyone, these are easy with some tips. Put the oven to 350, not 375. Grease cookie sheets really, really well. I added more water to thin the dough and added no vanilla extract, all almond ...
6/13/2003
my daughter and I just made these. We compared this recipe with another one she found on another site. the only difference was water was increased to 3 tablespoons and butter to 6 tablespoons. I...
6/22/2004
I really enjoyed these. I found that if you heated the pan before putting the cookies on they spread into circles easier. I only put two cookies in the oven at a time. Also, as a preference, ...
1/28/2005
Very yummy! I changed the 1/4 tsp vanilla and almond extract to 1 tsp. of vanilla. The batter tasted very much like flour before I increased the extract. I also added water to make it thinner...
10/20/2004
I used powdered egg whites and margarine, the heated pan really helped, but I thinned it with a spoon back on the pan and towards the end of the batch added a tad of water to thin, you can only ...