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!

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!!

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!

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

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.

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.

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).

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.'

They tasted good, but they took an hour to make. Too much investment for poor payoff.

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.

I tried making these fortune cookies for a party and did exactly as the recipe said. When they came out of the oven they were very cakey. I tried folding them and they ripped in the middle. I read other reviews saying they were excellent and I'm wondering if there is a secret to it. So many people said they worked out great and were better than ones at a chinese resturant. Mine were like thick pancakes. Oh, well! I guess I'll just keep trying out different variations or something...

WOW THESE ARE AWESOME! they tasted EXACTLY like good fortune cookies! I used these for a friend's birthday party and they were absolutely a hit! I'm going to use them for valentines day, as well, and put red food coloring in them, to make them pinkish. I will definitely use this again! oh, by the way, i took a batch out too soon, and they were a bit chewy...but my friends said those were even better, and they asked me to make them chewy for valentines day.

I have to disagree wih the little write-up. These are BETTER than any fortune cookies I have ever had from a Chinese restaurant! I did have to add a little more water to the recipe. Our higher altitude might have been the reason for that. My son took these to school as Valentine's - they were a big hit.

Ugh! These would actually taste decent... IF they'd actually leave the baking sheet! Definitely either use a miraculously un-sticking sheet (I didn't have parchment paper) or grease like there's no tomorrow! I found, however, that greasing TOO much makes the cookies a bit salty (I used margarine)... Also, the middle often stays chewy while the sides already start burning, so either make the center very thin, or lower the heat. I've also added quite a lot of water because it wouldn't spread. I guess I'd try this recipe again, but only when I'll find a way to unstick those cookies...

Very yummy! I changed the 1/4 tsp vanilla and almond extract to 1 tsp. of vanilla. The batter tasted very much like flour before I increased the extract. I also added water to make it thinner. It was much easier to spread. Try to get the middle as thin as possible as it tends to be cake-like and breaks apart or cracks pretty easily. I found that I had much more time to shape them then I thought I would and could make four at a time. You might need a towel to shape them as they stay very hot for awhile. I also must have made them larger then intended, because the recipe only made 20. I'll be making these again!

I made these for asian day in my social studies class. on my first try they were soft , not crunchy but everyone still loved them

I loved this recipe! My 10 year old was able to make these for her friends. The only thing I did different was to increase the water to 4 T. Making them less pancakey.Using the back of a spoon to spread them out before cooking gives them more of an even consistency. Bake a little longer till about a forth to a third is golden brown. Fold them in half, lightly grab the top and use an edge of a glass or bowl to get the horseshoe shape then put them in a muffin pan to cool. We made two on a pan and rotated the pans. It sounds complex but once you get the motion in order they are so easy. Thank you for the great recipe.

They're a great novelty (I made "Spooky Fortune Cookies" for a Halloween party I went to), and taste pretty good, but they are VERY difficult to work with. It's hard to strike a balance between making them too cake-like and making them too crisp so that they won't fold properly. I had to put them in muffin tins to keep them together. Would I make them again? Perhaps, but only for its novelty value.