Reviewed: Dec. 19, 2009

Don't underbake the cookies or they will tear during shaping. To shape: Wear cotton gloves. Using a wide spatula, remove one cookie at a time from the oven and flip into your gloved hand. Place and hold one fortune paper in the center of the cookie and quickly fold the cookie in half. Grasp the ends of the cookie and draw it gently down over the edge of the straight-sided pan or bowl to get that "fortune-cookie" curve. (The slit in the cookie will be facing up as you shape the cookie over the pan.) Place the cookie, ends down, in one of the muffin pan cups to cool. This will help them hold their shape while cooling. If the cookie hardens too fast, return it to the oven for about 1 minute to make it more bendable. Repeat for remaining batter, using a cold, well-greased baking sheet for each batch.

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Kateriee

Cooking Level: Expert

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Reviewed: Sep. 7, 2009

These were fun to make and great! I made a few too thick and they were like actual cookie consistency... fat and fluffy. You have to make them very thin. Also, some were soft in the middle and well done on the edge.... not sure how to fix this. Overall, they were great! A keeper.

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Julie W

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

This recipe was easy and resulted in great tasting cookies. My daughter took them to school for her birthday treats. It was a huge success with her 4h grade classmates.

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MJL

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Reviewed: Jan. 9, 2009

Great! After they come out of the oven you can flip a glass over with a 2" bottom, lay the hot cookie over the glass and you will come up with a cute little "tulip" bowl that you can serve ice cream or sorbet in! Sweet!

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Denise

Cooking Level: Expert

Living In: Bourbonnais, Illinois, USA

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Reviewed: Jan. 1, 2009

My oven got too hot for 400 so i placed it on 350, but the cookies were great. I made them for New Years Eve. Very good taste. Simple to make, although time consuming.

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Megz

Cooking Level: Expert

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Reviewed: Dec. 15, 2008

Excellent recipe! Really hot on your hands to work with and tedious! But great for my son's China project!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 8, 2008

Requires experience to handle, but that's true of all fortune cookie recipes. Used half almond & half orange extracts. Trim for smooth edges with kitchen shears before cool.

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PimpernelSmith

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Reviewed: Jan. 4, 2006

I'm giving this recipe 5 stars because the cookies turned out so well...they tasted yummy. However, I didn't have much luck threading the fortunes thru after baking, or during the folding process. They were quite a bit of work, but I expected that. I would make them again, I think practice would make perfect with this recipe.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Jun. 14, 2005

These are not easy. I always say I'm not going to do it again, but I do. I can't figure out how to thread the fortune through after it's cool, so I add them before I fold. The cookie batter gets stuck on the fortune, but I hope people will get over it. Of course the charm is in the fortune itself. I've used the Monday's Child poem and baby quotes for baby showers, and Spanish quotes with the translation on the back for a bilingual friend's BDay.

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SARAHMC

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Reviewed: Apr. 28, 2004

These were so easy to make and taste great! I use them for thank you's, valentines day, birthdays and any other occassion.

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Hooah!

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 27, 2004

I gave this 3 stars because it does have a very good flavor, but I was unable to fold the cookie into the fortune cookie shape. It was incredibly frustrating because I had tried 3 other recipes for fortune cookies and had the same problem. I was excited to see others here give this a great review so I was very optimistic. I tried so many different things to get these cookies to "fold", i.e., adjusting my oven temp from 300 to 400, taking the cookies out sooner, letting them bake longer, adding more dough to the circles, using less dough, after trying for two days, I gave up. Can anyone here post how they were able to shape these cookies without them breaking or cracking? They ALWAYS cracked and drove me insane.

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ITSIZZY

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Reviewed: Feb. 13, 2004

This recipe was terrific, but I have one suggestion for easier cookie manipulation. Instead of using a greased cookie sheet, use parchment paper OR that wonderful new "Release" stuff (aluminum foil). Once out of the oven, slide the cookie with paper off the cookie sheet, and then you can use pot holders to handle it. I made very large cookies and manipulated them into bowl shapes, rather than cookie shapes. A very elegant way to serve dessert (white chocolate mousse, in my case). The taste is great, too.

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JODIB2

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Reviewed: Sep. 10, 2003

Wonderful flavor and texture to the cookies. Like any cookie in this genre, they are best made on low humidity days. When I was in pastry classes I picked up a few tips for shaped cookies. 1. Cotton gloves protect the fingers from burns 2. Place the cookie sheet on a thick towel once removed from the oven. It helps retain a bit of heat. 3. I was really slow in my forming so my teacher had me work directly from the oven. That way the resting cookies are kept hot while you work the other one. You have to be very careful not to bang appendages and only have the 1 rack in the oven to minimize the chance of burning arms, etc.

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SUDIEMARIE

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Reviewed: Sep. 3, 2003

These were terrific and versatile. The taste, while not identical to a commercial fortune cookie, was perfect for serving solo. I also served them as an accompaniment to pineapple sorbet and peach-orange sorbet. I tried cooking them on parchment and flipped the paper and cooked cookie onto the bottom of custard cups to make dessert bowls for sorbets, but the parchment caused wrinkles so the "bowls" ended up with cracks and the cookies didn't harden the way they did when baked directly on the sheet. Baking directly on the sheet makes a big difference both in the texture and the consistency after cooling. I've also rolled them into tubes and tucked one in with each scoop of sorbet which made for a great, tasty presentation. They would also be good rolled in tubes with the ends dipped in chocolate for an elegant finish to a meal with coffee or hot tea. Haven't shaped the fortune cookies yet but will definately continue using this recipe! Thanks Sherry!

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ELFLADYJO

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Reviewed: Mar. 25, 2003

It was reallie kewl. It came out perfect. Then I had and idea after making so many after 2 months. I tried them in different colors! It was so kewl! I used foodcoloring! I shared some with mi 5th grade class and it was such a success!!! It was so fun getting all the compliments! And you should try to put colors too! try different colors each time you wanna bake. To make them all mostly folded, just put like 1-6 at a time. That's what I did. And when I do the colors, fill a little container with little batter, then put food coloring. Mix well. All of the above. I hope you love muah idea!!! I'm outie!!!

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MAGANDAPINAY

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Reviewed: Mar. 13, 2003

I loved this recipe! It is a MUST to have the rack in the oven level, as the dough is extrememly thin and will "run". I also put the slips of paper in as I shaped them hot from the oven - no problem. Instead of fortunes, I put my favorite memories with my boyfriend and gave them to him for Valentine's Day. He loved them!

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Shelly

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Reviewed: Feb. 9, 2003

Aside from the fact that these cookies were difficult to shape (no fault of the recipe), they are fantastic - they taste great and look good. A few tips: 1. Cut a round mold into the top of a plastic container, then spread the batter with a long metal spreader; this will give the cookies a smoother surface and make the shaping easier because the cookies will cook more evenly. 2. I cut down on the amount of sugar by almost half a cup - it made them better for my taste buds but didn't adversely affect the baking process. 3. Wear a pair of thin non-wool gloves (you don't want little fibres getting all over your cookies) when shaping the cookies - they are hot!

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JOKADA

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Reviewed: Dec. 14, 2002

They tasted really good, but I couldn't get them to turn out right. They lost their shape and either burned quickly or wouldn't harden. After messing with them for an hour I gave up. I'm not sure where I went wrong. Any suggestions?

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DAOKHA

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Reviewed: Jul. 18, 2001

I tried several fortune cookie recipes and this one was the easiest one, the cookies came out perfectly.

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GR8TPANTHER

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Reviewed: Jun. 14, 2001

I made 200 fortune cookies as wedding favors. Everybody loved them. They were easy to make and went fast.

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CCLIFFORD

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Fortune Cookies III

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