| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 12 cookies |
Ingredients
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 pinch of cardamom
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large egg whites
- Nonstick cooking spray, for the baking sheet
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the sugar, flour, salt and cardamom. In a separate medium bowl, whisk together the extracts and egg whites. Sift in the dry ingredients and whisk it — whisk it good — until you have a smooth batter.
- Grease a baking sheet with cooking spray. Spread 1 tablespoon of batter into a 3-inch circle on the baking sheet (it helps to use the lid of a mason jar as a guide); make 2 more circles on the baking sheet (only bake 3 circles at a time so you have time to mold the cookies before they cool). Bake until the edges are brown, 5 to 7 minutes.
- Working quickly (but carefully, so as to not burn your fingers), use a spatula to flip a circle over. Place a fortune in the center, fold the circle in half and then pick it up and bend the folded side over the edge of a bowl to form a fortune cookie shape. Place in a muffin tin so the shape holds while it cools. Repeat with the remaining circles. Bake and mold the remaining batches.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 57 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 46 mg |
Reviews
I decided these would be great for first day of school predictions! I didn’t have mason jar lids so spread the batter carefully. In spreading, I managed to get the cookies bigger so I had 9 rather than 12. Also, there was a major vanilla taste, leading me to wonder if I included it twice. I put sprinkles around the edges since the grandsons are in 1st and 4th grade. I printed positive reinforcement comments rather than fortunes. I needed a minute more baking time (8 minutes) and removed each cookie to a plate so I didn’t have to fold on the cookie sheet. Thanks for the tips. These were easier than I expected and fun! I’ll be making them again.
Super delicious recipe!! It’s best to spread the batter as thin as you can so it all crisps up at the same time, while also making sure that the edges aren’t significantly thinner than the middle. Watch your fingers as they can start to hurt after a few rounds of these! My only issue: I stored them in a baggie overnight and the next morning, they were no longer crisp.
These are great! It takes a few to get the hang of how to do it, but TOTALLY worth it!!