Reviewed: Feb. 8, 2008

i consider myself to be a pretty decent baker, but i can not figure out what went wrong with this recipe! i thought they'd come out thin, but they puffed up in the oven, & i couldn't flatten them out. they didn't spread when baked, so they were the same size when they came out, as when i put them into the oven, & they broke while we shaped them. they do taste all right, & from a distance, look good too. but when you pick them up, you can see the cracks from folding them. next year will look for a new recipe -

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PURPLEPOOK

Cooking Level: Intermediate

Home Town: Teaneck, New Jersey, USA

Living In: West Milford, New Jersey, USA

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Reviewed: Feb. 7, 2008

I have never considered making fortune cookies but decided it would be a fun way to announce our coming addition. So I braved the looming possible results and after I realized that you fold them with the underside in, they turned out great. Also, I took the advice of other reviewers and added a small amount of water to get a pancake batter consistency. Worked out awesome! I will put them back into the muffin pan to crisp if they don't on there own by saturday. Also, if you like your cookies with both ends touching like I do, use the first couple of open ended oops ones and when you get the latter ones folded put the ends into the open ended cookies to keep them together until the harden enough to set in their own. But super excited it worked and also to see the reaction of our family at the restaurant.

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love2bake21

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Reviewed: Feb. 1, 2008

I made about 4 different batches. I used less sugar as I found that a batter than was thinner worked better. But a great tip I figured out was this....use an egg carton(usually the one you are taking your eggs out of) and when you quickly shape the cookie over the edge of the measuring cup, pop it quickly points down into a spot in the egg carton and it firms up perfectly and gives you the time you need to shape the next one before it cools on the pan. The process was much quicker

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mmmgood

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Reviewed: Jan. 31, 2008

With few modifications -- these turned out GREAT! And were a hit at the office. My suggestions from original recipe are to: 1) only use 2 TBS of sugar; 2) add 1/2 TBS of water to egg/vanilla; 3) do not use butter on pan, but do spray with PAM, wiping off excess between each batch. I get about 12 cookies with one batch of batter. Use gloves for handling the cookies when they come out of the oven for shaping. Only bake 4 at a time for 4 min. at 350 deg. A tip for shaping is as soon as these come out of oven, use spatula to remove from pan and place in gloved palm of hand. WORK QUICKLY by using handle of spatula and press into the cookie / palm to make crease, so cookie resembles a "taco shell", resulting in half-moon shape with open top. Place fortune inside. Finish pinching outside edges together to form half moon (your cookie should look like a taco shell with the edges pinched together). Using the edge of the hot baking sheet, place the "taco shell" flat edge (bottom of the cookie) on the hot baking pan edge and gently pull the pointed edges down. The hot pan assists in helping to form the "crease" that is characteristic of the fortune cookie. I live in Florida and the humidity is very high, thus causing the cookies to be rather limp, moist and way too chewy. So if this happens to you, I suggest allowing cookies to cool for an hour or overnight. Then, return all of the cookies to a baking sheet, bake at 200 deg for a total of 28 min. (turning them after 7 min.

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Theresa

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Reviewed: Dec. 31, 2007

I added 1 Tbsp water, which thinned these perfectly. I also added 1/2 tsp almond extract, though next time I am going to try to add about the same of lemon, as the fortune cookies I really like have that lemony hint. I would also reduce the sugar to 2 Tbsp. My last batch, I was making for the kids to just eat and I poured the batter into a cookie sheet and cooked it in a big pancake. I flipped it out on the cutting board and used 4" cookie cutter to cut rounds. They made the most gorgeous looking cookies of all! Plus, if you are inserting fortunes, the scraps make good snacks for the kids and you don't have to let them have full-made cookies that you work so hard to make for the guests.

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Regina Hitchcock

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Reviewed: Oct. 23, 2007

I was so excited to find this recipe. I doubled the recipe and added a few TBL water and a bit of oil to the batter.The hardest part at first was shaping it so I devised this method after a few tries: I placed a kitchen towel on the table and on top of it a piece of wax/baking paper. Then I placed the flat cookie hot out of the oven on it, inserted fortune and quickly sealed it(keeping my hands on opposite side of towel) and placed in muffin pan to cool. Give yourself a couple hours for this since you can only make about 2-3 at a time.

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Shabbos Queen

Cooking Level: Intermediate

Home Town: Amsterdam, New York, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Oct. 8, 2007

These actually came out great. I followed a previous user's suggestion and added 2 teaspoons of water to the batter, but the rest of the recipe I kept the same. I found it difficult to evenly cook the cookies though, so I let the batter spread to larger circles than the finished product, and when I removed them from the oven, I used a round cookie cutter to cut out a circle from the center that was not burned or overly brown (I picked a cutter that would make my cookies the size of a store bought fortune cookie). This worked absolutely perfectly. I also recommend following other users suggestions and making the circles as thin as possible. I made one that was too thick and it turned into a soft cookie instead of a crunchy fortune cookie (even when shaped as a fortune cookie it still never became crunchy). My guests were all thoroughly impressed and every one of them thought they looked and tasted authentic. Great recipe!

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Nikki

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Brooklyn, New York, USA

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Reviewed: Sep. 5, 2007

I made these to take to an Asian themed dinner party...so I wouldn't show up empty handed. They were a big hit. Its cool that you get to write your own fortunes (maybe even dirty ones). They taste pretty good to (and I don't even like the taste of fortune cookies). The high altitude recommendation worked great and you should add a little bit of water.

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Stephanie

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Park City, Utah, USA

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Reviewed: Jul. 22, 2007

I also used the suggestions of adding water and butter (I did 1 T of each). I also greased the pan a few times in between. Everyone liked how they tasted, though they didn't all turn out perfectly!

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L. R.

Cooking Level: Beginning

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Reviewed: Jul. 8, 2007

These weren't what I was hoping for. They were pretty chewy for me. I found a much better recipe online at http://chinesefood.about.com/od/diningout/r/fortunecookie.htm

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majesco23

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Reviewed: Jun. 24, 2007

Very fast and easy to make. Tastes just like the ones you get with take out.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 21, 2007

i did this for my gcse food technolgy exam and i took me 5 attepts to get it right in the practise before i had something sutibul for the photo but for the actual thing it was perfect what i would say is hold them in a tea towel when they are firming or they just ping out of shape (attempt 3 and 4) and make sure you get the right amount of batter on the sheet or they just come up as big soft biscuits very yummy but not worthy of a gcse (attemt 1 and 2)

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p-o-n-y-g-i-r-l

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Reviewed: Jun. 11, 2007

This seems like the easiest recipe I've found, and the reviews are great - I haven't tried it yet, that's why it only gets 4 stars. I have a question though - as far as the actual fortunes go, do you have any advice as to what kind of Ink to use? (Pen, Marker, Printed) and paper (can you use colored paper?) I know these questions seem silly, but I don't want to end up with ink all over the actual cookie. Thank you.

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MissaStarr

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Reviewed: May 12, 2007

These were a hit, took a lot of the review suggestions and added butter

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Crystal

Cooking Level: Intermediate

Living In: Greenville, Michigan, USA

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Reviewed: Apr. 14, 2007

I had to make this recipe twice because the first time the cookies had more of a dough like texture than a cracker (crunchy) one. I used a little less flour and added a tsp of butter and I got the perfect fortune cookie. These taste sweet like a sugar cookie but be careful and make sure you make them thin enough or it just won't work out for you. Pretty fun once you get the hang of it!

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Mischa

Cooking Level: Intermediate

Living In: Hudson Bay, Saskatchewan, Canada

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Reviewed: Apr. 14, 2007

I followed the other directions (adding 2tsp water and spraying the spatula with non-stick spray) and I really had no problems. The batter was runny enough, butnot too runny. I tried 3 at first but made them WAY to big; be ready it spreads in the oven! I was also really slow making them so the edges did crack, but if this happens fold them in half again and it looks like a nice flower :) - I would say go for it. My roommates all LOVED the cookie taste. It is a lot like a sugar cookie, but if you don't like sugar cookies then something is wrong! I'm at sea level and baked them as directed.

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OHYUMMERS!

Cooking Level: Expert

Home Town: Hamilton, Montana, USA

Living In: Camano Island, Washington, USA

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Reviewed: Mar. 26, 2007

Turned out really well! I sprayed parchment paper with oil and made them paper thin, literally - it's ok if you can see through them a little. I drew 3" circles on the opposite side of the parchment so that I could make evenly round. I followed the ingredients exactly and found it made a dozen perfectly... if you can only make 6 like I read on a review, then maybe they're not thin enough. DEFINATELY use cotton gloves - or you'll find yourself using your sleeve. Your first batch should be a trial batch - Although I only tried doing 3 at a time, I could probably handle making 4-5 at a time.

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gillybegood

Home Town: Toronto, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Feb. 27, 2007

These cookies were such a pain to make. DEFINITELY add 2T. of water to this recipe, and use the back of a spoon to thinly spread out the batter. Without the water, this recipe was too thick and too sweet. We made 20 cookies total, and each batch turned out differently than the previous one. I had an easier time making a black forest cake.

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MsMonica

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 20, 2007

Tastewise I'd say these were a 5! It was pretty remarkable how much they resembled storebought, but man were they difficult to work with. First I made then too thin, then I didn't fold them fast enough, (etc). In the end after I doubled the recipe, I only got 6 cookies done with fortunes in them. Fun but hard!!

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Feb. 13, 2007

The batter was too thick for the cookies to be thin enough to fold after they were baked. I added a little water to the second batch and they worked quite well.

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Becca

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