Reviewed: Apr. 10, 2005

These were great! Unusually for me, I didn't touch the recipe, and I'm glad I didn't! Although they're a little tricky to make, these would be a nice gift and taste just like the ones from the Chinese restaurants. However, this only made 9 for me, not 12.

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FADEDDREAMS

Cooking Level: Intermediate

Living In: Braintree, Essex, England, U.K.

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Reviewed: Apr. 4, 2005

I was really surprised when I tasted the batter that it was so good! I followed this recipe exactly, however I did have to add about 5 teaspoons of water (1/2 tsp at a time) I baked them for about 10 minutes, but probably could have done longer for less chewy-ness. putting them in a muffin tin is a great idea!

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MELISSABEAR

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Mar. 6, 2005

These were definately tricky, but worth it. They make an excellent presentation and people think you're Martha Stewart when you announce that you made the fortune cookies! I used a silcone baking mat sprayed with Pam to keep the cookies from sticking (essential). I would also recommend baking the cookies until they are more brown than white. The white part of the cookie stays chewy.

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BOYDONTHEHILL

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Jan. 8, 2005

I had to practice a lot before I could get the consistancy right, but once I got the hang of it, they turned out wonderfully... I used butter extract and almond extract, which made it taste yummier, I think. I also liked the idea of rolling it into cigar shapes instead of fortune cookies, and then adding chocolate inside. I tried making these into bowls for icecream and fruit, but it was much too hard to shape without cracking it.

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EMIBANANA

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Reviewed: Jan. 6, 2005

These came out really good. I had a little trouble spreading them on a greased cookie sheet....next time I will try thinning the batter as suggested in other reviews or use parchment. I used lemon extract as I was out of vanilla. Also, I made 2 giant cookies instead of a dozen! I spread them to about 8 inches diameter and baked about the same 5min.

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BB34

Cooking Level: Expert

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Reviewed: Nov. 30, 2004

Great Flavor, easy to work with. I followed the recipe exactly and thought it was great. Thanks for the great recipe!

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WDSCULLY

Cooking Level: Expert

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Reviewed: Aug. 25, 2004

I'm not sure what happened, but...I followed the recipe exactly and the consistency just didn't seem right to me. I made these twice, thinking that I had maybe messed up the first time, but it came out exactly the same both times. The taste was great but the consistency just didn't seem right either time. I thought they were extremely chewy. However, my boyfriend thought that these tasted great so I will probably be making these again. Thanks for the recipe.

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Blaireli

Cooking Level: Expert

Living In: Grove City, Ohio, USA

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Reviewed: Feb. 4, 2004

I agree with the other reviewer who used less sugar, more flavorings and a little butter. I followed the original recipe and I think the recommended changes would have helped. My batter was also a little thick - maybe I over-beat the egg white? But overall a really good recipe, thank you!

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ALIEA

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Mountain Grove, Missouri, USA

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Reviewed: Jan. 27, 2004

Had to make changes...Combine 1/4 cup flour, 3 Tbls. sugar, and 1 pinch salt; set aside. Whisk together 1 egg white, 1/2 tsp. vanilla, and 1/2 tsp. almond extract. Whisk in 2 Tbls. melted butter. Sift dry mixture into egg mixture and stir to mix. Continue as per original recipe BUT keep in mind: your first 2-4 are going to look aweful. You'll probably need to double the recipe to get enough.

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Robbie Rice

Cooking Level: Expert

Home Town: Dayton, Ohio, USA

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Reviewed: Dec. 23, 2003

This recipe was very good! We used coffee extract instead of vanilla and added a teaspoon of cocoa to make mocha flavored ones! They were delicious and were more more uniform in color than the plain ones.

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CHOBITSU

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Reviewed: Dec. 18, 2003

This worked wonderfully. I've tried 2 other recipes and neither ever got crispy. This had significantly less ingredients as well. Thanks!

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KRICHTER

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Reviewed: Dec. 11, 2003

The taste is great, but the original batter is too thick. The second time around I added only 2/3 of the dry mixture and a little bit of water to thin it. This time they came out great! Good recipe, it just needs some individual tweeking. :)

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LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 14, 2003

I used confectioners sugar and added a tbs. butter and they were great! By the time I finish making them everyone in the house has already eaten them :)

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Dance87

Cooking Level: Expert

Home Town: Bensalem, Pennsylvania, USA

Living In: State College, Pennsylvania, USA

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Reviewed: Aug. 22, 2003

This, I think, is the easiest way to make fortune cookies, but that's not saying much; baking fortune cookies is *really* hard work (as far as baking goes). But if you are looking to do this for the first time, this recipe is a good way to go, and the end product tastes really good.

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MACKALLEN

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Reviewed: Jul. 27, 2003

I don't know what happened with the other reviewers, but mine came out great! I made them for the store 3 times now, putting funny little sayings inside. They turned out great every time. :-)))))

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REBEKAH39

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Reviewed: Jun. 25, 2003

We made these for my sisters 30th birthday..they turned out ok in the beginning and then got better as we went along-I followed the advice of others and added the two tbls of butter to the batter, and also added some water. We used the back of the cookies sheets and worked as a team, I stood by ready to add the fortunes and fold, and my mom flipped them on a cutting board. We did decrease the sugar as well, and we used the back of the spoon to make the circles on the baking sheets-tilting the sheets didn't seem to work well. They still came out sort of chewy, but they look really cute. Good luck!

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HUNNIE0913

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Reviewed: Mar. 28, 2003

Followed hints in reviews (added butter, lemon extract, made sure spread out batter, put in muffin tin). A big help is to spray Pam on both sides of spatula before removing each 2 cookies. Worked great!

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DEEOSEID

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Reviewed: Feb. 5, 2003

I think that these cookies taste terrific. Now, how they look is another thing! I got a little bit better at folding them as I practiced, but not by much! I wanted to do a test run of these cookies prior to Valentine's Day next week-I thought it would be fun to make these for my sons' classes with little V-Day messages inside of the cookies. I also added the butter to the batter-make sure it is melted-the first batch I used only softened butter and the batter was entirely too thick-the cookies ended up extremely "cakey". Also, grease the heck out of those cookie sheets! These cookies cool so quickly when they are removed from the oven-you must move quickly-even after making about 12 of these I could still only do 2 in the oven at a time-so this is definitely a lenghty process-but as in anything homemade-worth it. I am definitely going to keep at attempting to master this-how cool to make your own fortune cookies. Confucius say: Try this recipe. :)

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JENMI

Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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Reviewed: Jan. 14, 2003

For high altitude it worked better to lower the temperature to 375 degrees and cook for about 7 minutes. I was surprised they turned out so great! I am going to try the modifications with butter and almond extract next time, however. Fun!

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JACKETYMOM

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Reviewed: Dec. 1, 2002

I used some of the suggestions from prior reviewers. These cookies actually come out better than expected. I used 2Tbsp of sugar instead of the 1/4 cup. I also added 2 Tbsp of butter to the mix and 1/8 tsp almond extract. I sprayed the sheet between each use. Make the cookies on the backside of the pan, it's easier to get them off quickly. I folded them in half on a cutting board, bent them on the rim of a mug and then let them cool in the muffin pan as suggested. Be careful if you are going to try to crisp the cookies by reheating them (250 degrees, 10 minutes). When they warm up again, they begin to unfold. Perhaps leaving the cookies in the muffin pan would help keep their shape.

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AUTMNLILY

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