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!”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

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).

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Plymouth NH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.'

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Roxanne R.

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

thehereyes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 23, 2006

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

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

lsneed62

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

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...

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BAKER83

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2006

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Aimee

Cooking Level: Beginning

Living In: Jupiter, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2005

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.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

FIVEFRECKLES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 7, 2005

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...

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

H-L Cheung

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 28, 2005

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!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

JESSICA1467

Cooking Level: Intermediate

Home Town: Oakdale, New York, USA

Living In: Riverhead, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2004

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

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

TROUBLEGIRL10127

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2004

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.

Was this review helpful? [ YES ]
58 users found this review helpful

Reviewer:

HUEJAY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2004

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TYPOEMPRESS

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2004

I used powdered egg whites and margarine, the heated pan really helped, but I thinned it with a spoon back on the pan and towards the end of the batch added a tad of water to thin, you can only do 4 at a time, but it was a blast, after making 100 I had hot hands but the partygoers LOVED them!!!(usig the cup lip to make the horseshoe was easier)Would do it again for the next party with the birthday wishes inside, THANK YOU!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

SASSYMOM97

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Belvidere, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2004

These are not "so easy"... very tempramental to get them folded before they're too cool. Only the edges were crunchy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MSDORKY

Cooking Level: Intermediate

Home Town: East Islip, New York, USA

Living In: Portola Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2004

I really enjoyed these. I found that if you heated the pan before putting the cookies on they spread into circles easier. I only put two cookies in the oven at a time. Also, as a preference, I doubled the vanilla.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

LIZZIE9

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2004

This recipie is AWESOME!!!! I loved it and the instructions on how to fold the cookies are PERFECT!!!!! The only problem is it is a little dificult to get the cookies to not be pancakey, yet not too crispy one the edges!!! These cookies even taste good Pancakey.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HEARTAIKEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2003

These cookies were sooo good! My little brother ate all of them! They were a bit cakey, so next time i'll add more water to htin out the butter. I think these would be great if half of the cookie was dipped in chocolate....yummm!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

MYLEEK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2003

Thank You so much! I've made these for many parties and have gotten requests to make more. They are so easy... even for a 14 year old on the first try.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHIQUITAY2K6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2003

my daughter and I just made these. We compared this recipe with another one she found on another site. the only difference was water was increased to 3 tablespoons and butter to 6 tablespoons. I thought these would be so difficult but that was not the case. She wanted to make them for a friend who is leaving town. They turned out so nice!!! We only did 4 at a time to ensure time to fold before they started to crack. We let them get good and brown on the edges, folded then placed in a mini-muffin tin to hold the shape. Just wonderful and tasted so much better than store bought. Thanks Babycakes!

Was this review helpful? [ YES ]
9 users found this review helpful