Reviewed: Sep. 24, 2002

I strongly recommend adding 2 tablespoons of butter to the batter or they will stick to the cookie sheet. Also, we had to thin it out a bit witha tiny bit of water. I added both vanilla and almond extact, and reduced the sugar to 2 T a batch. I made over 100 of these for a wedding. We had best results by making no more than 4 at a time and cooling in a muffin tin. Also, the cookies were just not crunchy enough for my liking. So, after they were formed, I stuck them in a 250 degree oven for about 10 minutes to get them drier.

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Kim

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Reviewed: Aug. 22, 2002

This recipie is terrible. My first batch came out like overly sweetened pancakes. I recommend reducing the sugar to 2 tablespoons, whipping the egg whites just until slightly foamy but not solid at all, and spreading the batter so thin with the back of a spoon that you can see the pan through it. This will help you create authentic fortune cookies.

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Jackie

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Reviewed: May 5, 2002

these were not good. they were really chewy, too sweet, and did not fold right. i tried baking them longer and adding less sugar, but that didn't help.

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AVW86

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Reviewed: Dec. 7, 2001

I tried the recipie at home and I wasnt too happy about it. the batter was too thick. so when I cooked it, it puffed up almost like pancakes makeing it impossible to fold into cookies.

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SOUP A RAD

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Reviewed: Jul. 29, 2001

These cookies were excellent. They were a little hard to fold, but they tasted great. I adjusted the recipe a little though. I added 2 teaspoons of mellted butter and decreased the sugar to 3 tablespoons.

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JWONG

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Reviewed: May 21, 2001

I found this cookie to be overly sweet it uses equal amount of sugar and flour. I also found that the cookies stuck a bit too much for my taste I was able to fold the and make them fine.I added a bit of melted butter to the batter and it helped quite a bit with the sticking. I would if I were to make these again adjust the recipe quite a bit.

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Gina

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Reviewed: May 18, 2001

Wonderful idea for parties. I used them for a baby shower and incorporated them into a game. Instead of putting a fortune inside, I put the first line to a nursery rhyme on a slip of paper. Everyone drew a cookie and had to recite that nursery rhyme. Another idea... Dip in colored almond bark for a particular occasion. Good Luck and happy eating!!!

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MOSSERPLUMBING

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Reviewed: May 16, 2001

These taste really good. Mine looked terrible. When the recipe says work quick, it means it. And I suggest using an egg carton or a MINI muffin tin to hold them in shape as they cool. My batter wouldn't spread by tilting the pan so I spread it out with dampened fingers. Maybe I didn't get them thin enough, but mine wouldn't bend without breaking. The kids wouldn't touch them.

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BRNEMOM

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Reviewed: Mar. 18, 2001

It took me 2 times to get this down, but now it's so easy! Here are my tips: try adding a little almond extract (maybe other extracts like lemon would be good too) in addition to the vanilla for a little pizzazz, turn the cookie sheet over and place the dough on that side to bake, work fast when they come out of the oven, quickly fold, shape it and place 2 in a muffin tin to hold the shape. I found the step with the measuring cup too time consuming the first time and my cookies cooled off. Once you get the pattern, it's a cinch! I can't wait for my guests to discover our wedding announcement "fortunes" at my wedding on April 7th!

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DEBCATZ

Cooking Level: Intermediate

Living In: Biloxi, Mississippi, USA

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Reviewed: Feb. 25, 2001

At least they came out tasting like fortune cookies!

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VEROS01

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Feb. 23, 2001

Impressive. They look and taste just like the real thing, and are good for presantation. I like to give out big (HUGE) Fortune cookies for gifts, filled with something nice... PS--if the cookie cools before you can get it off the pan, put it back into the oven for a few minutes. It softens that way. Happy Baking! :-)

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YSLAND

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Reviewed: Feb. 10, 2001

I found this recipe hard to work with because there wasn't enough liquid. I had to add some water just so they would work. Otherwise pretty good once you get the hang of it.

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ALYSSAMUCHORTOW

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Reviewed: Jan. 20, 2001

These did not turn out well at all! The cookies baked up too thick, and when I tried to thin them down they stuck to the pan. I could not fold them, they kept cracking. After making the batter twice and ruining it , I finally gave up! What am I doing wrong?

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CRAZYMA

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Reviewed: Jan. 19, 2001

I had a hard time finding the right consistency for the batter. In fact, I still have not found the right consistency. Shaping the cookies was easy and they looked like restaurant style cookies (only bigger), however, they were far too sweet. This is a recipe that requires a lot of practice, and I do not have the patience for that.

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GOODLOOKINCOOKIN

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Reviewed: Jan. 12, 2001

We have rewritten this recipe to make it easier to folow. We replaced the ingredient egg with egg white as it should have been and altered the instructions for simplicity and clarity based on suggestions from reviewers.

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the allrecipes staff

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 10, 2001

When I was mixing the batter, I'd already formed my opinion that these would be terrible!!!! However, they did turn out okay, with some adjustments. I quadrupled the recipe, which may have something to do with it. I needed 24 cookies. I followed the recipe, but it never mentioned anything about using the egg yolks, so I didn't. Were they supposed to go into the cookies? The batter was very thick, and there was no way it would pour. I added skim milk by the tablespoon until it was thin enough to run. After that, everything went okay. They wouldn't stay folded around the measuring cup, and I found that if I just sat them on the counter in the folded position they stayed closed. The taste was wonderful! They taste and look just like the restaurant kind, after trial and error!!!!

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MOM2THREE

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Reviewed: Jun. 25, 2000

We couldn't get the cookies to look like restaurant cookies. They were very tasty though.

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AMMA

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Reviewed: May 17, 2000

great for sleep overs for the kids!

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RUTHIE H

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Reviewed: Mar. 7, 2000

This recipie is terrific! In my first few tries, the cookies stuck to the sheet, and by the time I pried them off, they were too cool, and broke upon folding. It's not very kid friendly because it involves handling hot cookies, but my son loves to eat them! A few hints: Add 1-2 teaspoons of melted butter to the batter and spray the cookie sheet with cooking spray. This makes it easier to remove from the sheet. You can do up to 6 small cookies on a sheet if they're small and if you have a someone to help you fold! After you fold a cookie, put them in the wells of a metal muffin tin, to help them keep their shape. That way you don't need to hold them until they cool!

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NICKIC

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