recipe reviews for:

Fortune Cookies So Easy

“Taste and look just like the ones you get at a Chinese restaurant! I was very pleased with my first attempt baking these! Adding your own personalized message allows you to create great favors for any occasion! Alternatively, I have rolled these into tube-like cigar shapes and filled them with icing for other occasions which have been a crowd pleaser!”

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MOST HELPFUL

Reviewed: Nov. 24, 2009

Do not use parchment paper for these, grease a cookie sheet or your cookies might end up chewy like mine. I also doubled the amount of water to thin out the batter.

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Brigid

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Reviewed: Nov. 6, 2009

These taste great! I'm sure it was my fault that I couldn't get them to fold right but they were Very good! I will continue to attempt to master the folding with this recipe. :)

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Alisha

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Reviewed: Sep. 24, 2009

these were so fun to make! we had them a little too thin at first, but the suggestion for the warm pan proved to work well for us. We only let the outsides brown a little, no problems with cracking once we got going. One tip from us... we didn't have almond extract, so opted for orange extract and it was delicious! We transported them in mini muffin tins so they wouldn't get crushed. Thanks for the fun!

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WUMPIS

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Reviewed: Aug. 8, 2009

I also had to thin the batter a little more...about 2 tbsp...make them very thin...much easier to work with. I had trouble with shaping at the beginning. Just bake 2 at a time until you get it. Take one cookie out at time, lay it on the counter, put your fortune in, fold it in half away from you and pull the two ends together towards you while using your thumbs to push the middle of the cookie up. I messed up about 6 cookies before I got it, but don't give up. Once you get it, its easy and fun! Everyone loved them!

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June

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Reviewed: Jul. 6, 2009

First, these taste nothing like the ones you get in a chinese restaurant, they are so much better! I did have to thin the batter a little more than the recipe called for, and I was making them a little bit too thick. The whole process is trial and error, but the end result is great!

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kristigirl77

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Reviewed: Feb. 2, 2009

I made over 100 of these cookies... Lot's of trial and error, but came up with the perfect one. Some suggestions are, water the batter down to a thin pancake like mixture. Don't use anything but a metal pan. You don't need to grease the pan, there's already enough butter in the batter. Use about one tbl. spoon of batter for each cookie. This will give you a little larger than "average" fortune cookie. When spreading the batter onto the pan, you want to barely cover it. Even when you think it's too thin a layer, spread it out more. Hope this helps.

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bnvfuhs

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Reviewed: Oct. 13, 2008

I love the way they taste, but I've got to be doing something wrong about shaping them. Obviously to shape them before they cool and harden you have to take them out of the oven and shape them right away. Youch!!! I've burned my finger tips. If thats the way it is then I'm not making them again.

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homemaker_in_training

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Reviewed: Oct. 13, 2008

Not that easy to make. Just could not get them to turn out. I tried a lot of different times and nothing.

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Reviewer:

Mandi Faye

Cooking Level: Intermediate

Home Town: New Hudson, Michigan, USA

Living In: Byron, Michigan, USA

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Reviewed: Sep. 26, 2008

Excellent! AND sooooooo easy! Everyone loved them! I couldn't believe how easy they were to make. I was a little worried after reading so many other recipes & how difficult people said they were to make. This recipe was PERFECT! and so EASY!

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AZdeserttoy

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Reviewed: Aug. 18, 2008

Not too bad for a first timer! There is definately a knack to it but I got it. Thanks for the recipe.

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MOM-2

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

Ok everyone, these are easy with some tips. Put the oven to 350, not 375. Grease cookie sheets really, really well. I added more water to thin the dough and added no vanilla extract, all almond and about 1 tsp. I used a old metal cookie sheet, not an airbake. Spread dough out THIN, bake 4 minutes, flip cookies over bake 30 seconds more. Work really quick, and these look just like the real things!

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Reviewer:

Leanne

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Red Wing, Minnesota, USA

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Reviewed: Feb. 13, 2008

Tasted good but didn't work. I took them out when the edges browned, but they were spongy like a pancake and didn't fold properly :( They weren't easy!!

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Reviewer:

Kat

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 13, 2008

I practiced this recipe a couple times because I wanted to get it right. The first couple of times I adjusted and added more water to thin it out like others suggested and I had more trouble than before. This morning the kitchen was under a spell i guess because it was easy! I used the recipe scaled for 24 cookies and only added an extra t of water and they were just right! I can't believe they aren't even chewy in the center! So Delicious! Just be careful when folding them, buttering your fingers helps!

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HELEKE

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Reviewed: Feb. 9, 2008

I made mine to thick, only 2 that were actually pleasant looking. The batter tasted good. :)

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Master Chef To Be

Cooking Level: Beginning

Living In: Okanagan, British Columbia, Canada

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Reviewed: Jan. 25, 2008

READ THE REVIEWS! THEY GIVE YOU TIPS! I found something out that might help some of you. I also was having problems while folding it and it breaking. What I learned is: Yes, the texture should be like a pancake (so I did have to add more water to mine because it was thick) BUT in addition, once it's put on the cookie sheet, it should NOT be like a pancake but more like a crepe. You've reeeally gotta thin it out with a spoon. Too thick and it'll break. You know you've got it thin enough when you pick it up and it feels like you're flinging a piece of rubber around. If it feels like a thin cookie---too thick still.

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Reviewer:

MICHEROOO

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 5, 2007

This is my first time making fortune cookies, and they came out AMAZING. They were delicious and fun to make. One of the things I loved is that I had all they ingredients in the hous already. I'm definitely going to make them many times more! The only think I didn't like was the taste was a bit too sweet.

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Reviewer:

Colette

Cooking Level: Beginning

Living In: Dover, New Jersey, USA

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Reviewed: May 30, 2007

I made these cookies for a project in school and we found it best to use the batter warm (room temp.) and do three at a time. wait until the edges are golden/crisp then w/ two people have one remove cookie and the other fold the cookie then put them in small muffin tins to bake more until golden all over then cool (still in the muffin tin).

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Plymouth NH

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Reviewed: Feb. 24, 2007

I hate false advertising- but this recipe is telling the truth! 'So easy-' and so good! They were nice and sweet, even though they didn't have the lemon flavor of your classic restaurant cookie. But they were fun to make, though I strongly remcommend having a lot of elbow room and fast moving fingers. If you are planning on popping fortunes in these, wait a few seconds to insert the paper, otherwise it will stick to the cookie and your fotune will be 'You will eat a piece of paper and choke.'

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Roxanne R.

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2006

Although the cookies tasted good and look like fortune cookies they do not taste like a fortune cookie. I think that 3/4 sugar is too much, and if there is going to be that much sugar there should be able 1-1/2 cups of flour. The amount of sugar really made the cookies taste like a sugar cookie. Also, for personal reference I added some more almond extract I thought it tasted much better.

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