Reviewed: Feb. 14, 2009

Added the 2 Tbsp butter and a little water like other reviewers talked about. It was a little tricky to get the right shape but a couple more batches and I think I'd get it.

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MOSCATELLON

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Reviewed: Jan. 27, 2009

They were fantastic!! I loved them.

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horselover47

Cooking Level: Intermediate

Living In: Cheney, Washington, USA

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Reviewed: Jan. 26, 2009

the flavor was good but they never got crispy. i dont know if i was supposed to bake them again after i put the message in or if i did something else wrong. the kids got a kick out of them so i gave them 4 stars for the idea

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Jan. 25, 2009

Very simple and easy. I only did two at a time and it worked very well. The batter was thick, so I added about 1 tablesppon water.

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D Rykard

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Reviewed: Jan. 23, 2009

thin line between crispy and burned

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Jaimie

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Reviewed: Jan. 7, 2009

I have made fortune cookies in the past and they always came out eggy. These tasted great. I did add a little water to the batter to make them spread a little easier and I used splenda for baking in place of the sugar. It was a wonderful low calorie, no fat cookie. Once they are done you do have to move fast, so only bake a couple at a time.

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Beth

Cooking Level: Expert

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Reviewed: Jan. 6, 2009

too dry needs about 2 tablespoons of water added

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grandpasbuggy

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Reviewed: Jan. 2, 2009

Tasted a tad weird.

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Daniellyyyyyy

Cooking Level: Expert

Home Town: Vacaville, California, USA

Living In: Dixon, California, USA

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Reviewed: Dec. 8, 2008

My daughter and I made these for a school project. They were pretty easy to make. We read the comments before we made them, so we did add some water. Do add at least 1 teaspoon of water. The suggestion to cool in the egg carton was great - thanks for the tip. Thanks for providing us with the recipe and comments.

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Terry

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Reviewed: Nov. 23, 2008

I was looking forward to making these so much but was very disappointed. I made the first batch exactly as indicated but the batter was way too thick. I added a couple of tablespoons of water which fixed the consistency but the taste was still off. My second batch I tried with Vanilla but still a no-go. The third batch I tried with Almond & they still didn't taste like fortune cookies. The batter is way too sweet, I should have cut the sugar in 1/2. I only gave this recipe' one star because no matter how I adapted the recipe' these were just no good cookies. I was very disappointed.

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Rachel

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Reviewed: Oct. 7, 2008

Last year I tested a few different recipes for FC's on this website. They were all delicious, but unique in their own way. This week I used this recipe, and was flabbergasted. I couldn't believe how well they turned out! They are crunchy and not burned. To spread the cookies, I sprayed my cookie sheet with cooking spray, then wiped with a paper towel. I dropped a spoonful on the sheet, then using the back of the spoon I spread it in a circle. It made a, almost perfect, circle, was thin enough to not come out cakey. I repeated the cooking spray & towel wipe for each time I reused the cookie sheet. I also changed the Vanilla to Almond extract. Everything else I did exactly as it says in the recipe. Great taste!!! So excited to whip up a couple batches!!

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izzy

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 31, 2008

My neice and I tried this 4 different times trying to get the cookies to get flat and pliable. They tasted good but we just could not get them to fold without cracking. We even tried to add water to get them thinner and moved quick while they were hot but no good. Not worth the effort we put into it

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SHABBA

Cooking Level: Intermediate

Home Town: Liverpool, New York, USA

Living In: Leesburg, Florida, USA

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Reviewed: Aug. 16, 2008

These cookies are DELICIOUS! They were a bit putsy, especially for as few cookies as you get, but they are great for writing your own fortunes! A+ Recipe!

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Fortune Cookie

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

Absolutely so fun! Used only 2 Tablespoons of sugar and added a Tablespoon and a half of water. As well as Almond flavoring (about the same as vanilla).

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Aug. 11, 2008

I've made fortune cookies before that came out better. The paper soaked into the dough and was hard to pull out after it had cooled. Plus the batter ran once it baked so the size changed and they ran into each other. They tasted good though! Kinda like sugar cookies.

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Julia

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Littleton, Colorado, USA

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Reviewed: Jun. 13, 2008

Fabulous! We made these for Father's Day and inserted special things the kids love about their dad in the cookies. Great fun, and can't wait to make more custom fortunes! I used parchment paper on a cookie sheet, lightly buttered and had no problem with sticking.

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Cindee6

Cooking Level: Intermediate

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Reviewed: May 10, 2008

not bad, took the others advice and lessened the sugar to 2 Tbs. and added 1/2 Tbs water--also subbed almond extract for the vanilla. MUCH easier to work with than other recipes I tried, after the tweaking it was a fun recipe!

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cookswithkids

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Reviewed: Apr. 20, 2008

I made these today for an asian themed dinner party and was really nervous about them being a total bust, but they turned out really well. I would suggest thinning the batter with a bit of water because my early cookies were too thick and never really got your typical fortune cookie crispiness. Other than that, this recipe worked great!

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AMHND

Cooking Level: Intermediate

Home Town: Fremont, Ohio, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Apr. 7, 2008

Such an easy recipe! I used my Silpat when making this recipe and had no problems with sticking at all. It saved time, too, since I didn't have to spray the cookie sheet. I doubled the recipe, but I found that it made about 10 cookies, which was perfect for what I wanted.

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