Reviewed: Feb. 1, 2007

These cookies taste wonderful! I added 2T water to the mix and they made perfect thin circles. I followed the high altitude suggestion and baked at 375 for 7 minutes. I followed another reviewer's suggestion and removed with a well sprayed spatula. I did not turn the cookies over before folding the paper in and found that this helped make them look more authentic; this also seemed to make the cookies more crunchy. They are awesome and my kids keep asking for more! Thanks for the recipe.

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chefsazy

Cooking Level: Expert

Home Town: Granada Hills, California, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Jan. 17, 2007

I didn't add any water to the batter. It's thick, but I just spread it into a circle using a rubber spatula. I also had more luck with using parchment paper (sprayed with a little bit of noon-stick spray) on top of the cookie sheet. It was a little tricky folding them...mine weren't pretty shapes, but they held the pieces of paper ok. The hardest part was thinking of something original to write as a fortune!

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Dec. 31, 2006

You have got to be kidding. This recipe does not work AT ALL. Too little liquid, and if you add water/oil it works, but they come out CHEWY. Who ever heard of a chewy fortune cookie???

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short_fuse

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Reviewed: Dec. 24, 2006

these looked and tasted very good. it was a little hard to get the little papers out of some of the cookies, but everybody liked them and thought they were cute. don't think we'll be doing this any time soon though because the process was very tedious and time consuming since we could only do about 3 at a time. you really have to work fast with these otherwise the cookie will crack as you're forming it.

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SuperRebbetzin

Cooking Level: Expert

Home Town: Fair Lawn, New Jersey, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 8, 2006

I have been wanting to try these for some time. This seemed like the simplest recipe, although I had to tweak it a little. I added a little water to thin the batter and baked for 9 minutes at 400F on a GREASED silicon baking sheet. These taste best the browner they get, but are inpossible to fold if they are completely brown. I thought about putting them back into the oven to dry them out. I found another reveiw that said to put them into a 250 oven in the muffin tin for 10 min. I will try this next time. I really want to bake these for xmas cookies, but they are very time-consuming. Be prepared to mess up the first couple batches.

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Crystal Sky

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Reviewed: Jun. 25, 2006

Loved these, were simple and fast to make once I got the hang of it. Added some water to the batter 1 tsp at a time to make them thin enough to spread by tilting the pan. The circle shapes will NOT come out perfectly circular, but it doesn't matter, once they are folded no one will know (or care). They taste great, and as long as you keep them in an airtight container, they stay crisp for quite a while.

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MANDIEGIRL92

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2006

They didn't quite taste or look like the ones you get at Chinese restuarants, but not bad! I still haven't gotten the hang of folding them...it's a lot more difficult than it looks.

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Joyce

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 16, 2006

I give these a 5 star !We had to bake them a little longer than called for.They were still chewy but I like them that way .

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cookiedog

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

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Reviewed: May 3, 2006

I finally got the hang of them on the last 2 or 3 cookies, but they were awesome. My guests loved them. I'll definately try again.

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CALLIEW

Cooking Level: Expert

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Reviewed: Apr. 29, 2006

I know it is cheating, but if you use butter flavour instead of vanilla, they will taste like the buttery recipe ones, and still not have grease spots! (I used 1/2 vanilla extract and 1/2 butter flavour and they were awesome.)

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bintik

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Reviewed: Mar. 29, 2006

After all the great reviews, I thought I found the perfect recipe. I had a problem with this recipe. They stuck really bad and I couldn't peel them off the sheet. I ended up serving them flat. However, they get 5 stars for taste.

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sweetlilbaker

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Reviewed: Mar. 16, 2006

This is a fantastic recipe! I had my husband open these as part of a scavenger hunt for his 30th birthday and they turned out great! They tasted just like those we get at the Chinese takeout restaurant. I used the advice from several reviews to aid in my preparation; but overall this recipe was very easy to use. I was successful on my first batch, which is saying a lot since I don’t often get it right first. Using a glove to shape the cookies was helpful, and beating the eggs until frothy was very important in making the cookies not too chewy. I tried parchment paper on the first batch and they were hard to scoop off of the paper; so on the next try I sprayed a little cooking spray onto the paper. Although it was a little more tedious shaping the batter into pancakes, they scooped off so easily and made it easy to do 3 or more at a time. I will definitely use this recipe again! Thank you Aleta and all reviewers!

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Melanie

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Reviewed: Feb. 13, 2006

I absolutely love this recipe, and I have even posted another Fortune Cookie recipe on this site, as it was always my favorite, until now! This recipe is just like the Fortune Cookies you get in a Chinese restaurant. The thing I like most about this recipe in comparison to my other recipe, is that my other one calls for butter and yes, it does enhance the taste and yes, I will continue to use this recipe when I mold the cookies into other shapes (logs, bowls...) because the butter makes such a tasty cookie, BUT I have now, officially adopted THIS recipe when I want to put in the fortunes, because these don't put the grease spots on my paper fortune like the recipe with butter. And no matter how I tried, I could never get around those butter/grease marks. The key to this recipe is to make sure you make each circle VERY thin before baking to prevent a soft pancake-like center. Follow the rest of the directions closely and you will have successful fortune cookies for your special event!

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BABYCAKES291

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Feb. 13, 2006

This is a great recipe, thanks for sharing! Here are a few tips... I made the recipe as stated but added 2Tablespoons of melted butter. The batter thickens as it sets but that is ok. I made a template by cutting a 3" diameter circle from a peice of plastic (like a butter bowl lid). They key to these turning out correctly is 1- the whiping of the egg, and 2- keeping them thin. I used parchment paper on my cookie sheets and did not grease it. Make sure you whip the egg ad vanilla until it is very frothly but not stiff peaks. Using an offset icing spatula really helped in spreading the batter in the template circle and getting it smooth and thin. I baked about 5 minutes then pulled them out (I was able to do 3 per sheet), using a heavy duty hot glove and a long icing spatula I managed to fold the cookie with the spatula, touch with gloved hand and pick it up and bend over a coffee cup rim. The regular standard mufin pan helped keep their shape until they cooled. I made 3 batches, the first turned out great, the second turned out chewy - then I figured out it was the whipping of the egg that I did not get stiff enough so I tried it again and it worked out great. Hopefully the kids and the teacher will enjoy these as much as I did making them.

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POOKIETHEBEAR

Cooking Level: Expert

Home Town: Kersey, Pennsylvania, USA

Living In: Morrisdale, Pennsylvania, USA

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Reviewed: Feb. 2, 2006

Loved this recipe! I did have a hard time folding the cookies in time b/c they ended up cracking a lot...oops. They did taste super yummy, though. :). I think with a little of practice I'll get better at making these. Try them!

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Kim

Cooking Level: Intermediate

Living In: Mcallen, Texas, USA

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Reviewed: Jan. 30, 2006

These fortune cookies were GREAT!! =) I added a tsp. of almond extract and people LOVED the taste. I also used regular all-purpose flour (didn't have unbleached) and the middles came out a bit whiter and the edges were a bit more brown, but it still tasted great! Used teflon cookie sheet and did four at a time - got like third-degree burns on the tips of my fingers folding the fortunes in there before it hardened, so next time I will use tongs (I wasn't thinking). Also, the fortunes should be no longer than 3 inches -- I made them four inches long and they were sticking out of both sides of my cookies. Then again, mine were only about 2.5 inches in diameter when spread out on the cookie sheet. Fold quickly before cookie hardens, and definitely use the empty egg carton to help retain the shape of the cookie. Last thing -- I made it for my Bible study group, so I put encouraging Scripture verses in there instead of fortunes. =) Fun!

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beptapoop

Cooking Level: Beginning

Home Town: Setauket, New York, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 12, 2006

I love the way these cookies tasted... so sweet! It was quite difficult to get the cookies out and with the fortune in them and folded in time before the cookies hardened. I suggest having a friend to help!

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Amby

Cooking Level: Intermediate

Home Town: Milan, Tennessee, USA

Living In: Martin, Tennessee, USA

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Reviewed: Oct. 29, 2005

After fumbling with two other recipes this week with more ingredients and more complicated procedure and a product I dumped in the trash bin, I was "fortunate" to find this excellent and simple recipe. I'm so glad I didn't give up. I followed it as written and am very pleased with the result. At one point I was struggling to remove the cookies from the sheets so I tried one reviewer's idea about using parchment. I had to remove the cookies from the parchment and bake one more minute directly on the pan but this worked fine. I found it easier though just to omit the parchment and be sure to butter the sheet generously, spread batter evenly so edges were not too thin, and not to let them brown too much. As long as you slide them off the sheet immediately you have plenty of time to do the rest. Be prepared to do two batches. Just as you get the hang of it with the first batch you'll be hooked and will want to keep the fun going! I'm thrilled to have found this because my parents invited us out for a Chinese dinner tomorrow and with some help from the restaurant we plan to use these to announce that our first child is on the way. (Yes, these are good enough to serve as "the real thing".) I hope my comments help. Thank you Aleta!

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C.V.T.

Cooking Level: Intermediate

Home Town: Willow Grove, Pennsylvania, USA

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Reviewed: Aug. 14, 2005

This recipe was really good! I did add a little bit of water to make is spread more easily on the cookie sheet, but these definitely will be made again! Thanks for sharing this recipe!

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sarahp

Cooking Level: Intermediate

Home Town: Deer Lodge, Montana, USA

Living In: South Jordan, Utah, USA

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Reviewed: Jul. 15, 2005

These came out too chewy...but I guess I just messed them up...

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COOKIEMONSTER89

Cooking Level: Intermediate

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