| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 6 cookies |
Ingredients
- 2 egg whites
- 1/3 cup sugar
- 4 tablespoons melted butter, cooled
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoons almond extract
- 1/2 teaspoon lemon extract
- 2 1/2 by 1/2-inch fortune strips
Instructions
- Preheat oven to 350 degrees 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 to 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 gingerly (they will be hot) 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 0 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 94 mg |
Reviews
I have never made a fortune cookie~ however my son had attempted them once and made very tasty pancakes! lol I make all my employees a “unique” cake for their birthdays..For this particular employee I wanted a “Giant” Fortune cookie. It took 3 trys as well but I had to adjust because of the large pan size!First time too much batter and I folded it wrong lol, 2nd time I used less batter and thinned it out with 2 TBS. milk Looked “good”(folded it kinda goofy) could’ve used it but decided third time is a charm. Last time didn’t change a thing and just used less batter~PERFECT! After it cooled put in warm oven 30 min to “crisp up” I am so pleased!!!AWESOME RECIPE! Note: My second cookie looked pretty good so for the third I did NOT do the egg whipping and all that I just mixed everything in the bowl like cake batter and like the other reviewer it was FINE! No need to froth and peak your eggs!Also kick it up with diff flavors I used orange peel extract
I used to purchase my custom fortune cookies for parties and events at the FortuneCookieStore website but this is a nice recipe to make at home as well, though I haven?t gotten it to turn out just right yet.
I really liked this recipe, it turned out very tasted and was relatively easy to form the cookies, however, I layed my fortunes on the cookies before I shaped the cookies, and they stuck to the cookies after they cooled. I printed my own specialized fortunes on computer paper, but ended up having to have my guests throw away the bottom portion of the cookie. Paper does not taste very good! Anyone have any ideas?
The first time I tried the recipe I got cookies that were too thick. Even so, the company loved the “special sugar cookies” I made. Second attempt, I added less flour, and if the dough felt too stiff I added milk by the teaspoon to make it runny enough to pour into a biscuit form onto a cookie sheet. Nonstick spray was easy and worked well. Also, mixing with a mixer didn’t turn out to be necessary (I learned after batch 3), and forming peaks wasn’t needed, either. To get them to crunch-up, I kept them in a warm oven for 10 minutes after they were formed, then let them “dry out” still in the muffin tins. They look and taste great, and are a lot of fun!
I tried my best to get them to cook right but they were either chewy or burnt any advice anyone could give me would be great
Great taste ! Must not make too thick or they won’t crisp up like they should, not that they still don’t taste great when soft. Play with different extracts for fun.
Getting them JUST RIGHT…was so hard.
they were either too soft, so they didn’t have that crunch that a fortune cookie should of had, or they were too cripy,and i couldn’t get it off the pna…it was fun to make and at least 3 out of the 10 i tried to make came out thats all i needed….
i had a lot of laughs while making these
they were either too soft, so they didn’t have that crunch that a fortune cookie should of had, or they were too cripy,and i couldn’t get it off the pna…it was fun to make and at least 3 out of the 10 i tried to make came out thats all i needed….
i had a lot of laughs while making these
It sounds very good I’m sure it is.I’ve never heard of making fortune cookies so I am going to try it.
I was excited at the great reviews for this recipe. I followed it exactly as said although I did use parchment paper and drew 3″ circles on the underside with a colored pencil. They indeed needed to be taken out when slightly golden on the edges and were easy to press down and shape. I didn’t find they were too hot to touch and shape. However, I had a VERY difficult time getting the egg whites to whip into soft peaks. It took a very long time and even then the soft peaks were not fluffy. It could be that I should have chilled the bowl and beaters, but I didn’t think it would take so long. I mixed in the flour and other ingredients but in the end, the cookies ended up being very chewy and not as crisp as I would have liked. I still think they tasted good and still turned out well. I just think fortune cookies are tricky to make. Perhaps on my next try they will be perfect. I would still recommend this recipe!
The fortune cookies turned out delicious and WAY better than any I’ve ever had in a restaurant!
This recipe would also be perfect to do with kids.
This recipe would also be perfect to do with kids.