Fortune Cookies I
With few modifications -- these turned out GREAT! And were a hit at the office.
My suggestions from original recipe are to: 1) only use 2 TBS of sugar; 2) add 1/2 TBS of water to egg/vanilla; 3) do not use butter on pan, but do spray with PAM, wiping off excess between each batch.
I get about 12 cookies with one batch of batter.
Use gloves for handling the cookies when they come out of the oven for shaping. Only bake 4 at a time for 4 min. at 350 deg. A tip for shaping is as soon as these come out of oven, use spatula to remove from pan and place in gloved palm of hand. WORK QUICKLY by using handle of spatula and press into the cookie / palm to make crease, so cookie resembles a "taco shell", resulting in half-moon shape with open top. Place fortune inside. Finish pinching outside edges together to form half moon (your cookie should look like a taco shell with the edges pinched together). Using the edge of the hot baking sheet, place the "taco shell" flat edge (bottom of the cookie) on the hot baking pan edge and gently pull the pointed edges down. The hot pan assists in helping to form the "crease" that is characteristic of the fortune cookie.
I live in Florida and the humidity is very high, thus causing the cookies to be rather limp, moist and way too chewy. So if this happens to you, I suggest allowing cookies to cool for an hour or overnight. Then, return all of the cookies to a baking sheet, bake at 200 deg for a total of 28 min. (turning them after 7 min.
12 users found this review helpful
Jan. 31, 2008