I was looking forward to making these so much but was very disappointed. I made the first batch exactly as indicated but the batter was way too thick. I added a couple of tablespoons of water which fixed the consistency but the taste was still off. My second batch I tried with Vanilla but still a no-go. The third batch I tried with Almond & they still didn't taste like fortune cookies. The batter is way too sweet, I should have cut the sugar in 1/2. I only gave this recipe' one star because no matter how I adapted the recipe' these were just no good cookies. I was very disappointed.

Last year I tested a few different recipes for FC's on this website. They were all delicious, but unique in their own way. This week I used this recipe, and was flabbergasted. I couldn't believe how well they turned out! They are crunchy and not burned. To spread the cookies, I sprayed my cookie sheet with cooking spray, then wiped with a paper towel. I dropped a spoonful on the sheet, then using the back of the spoon I spread it in a circle. It made a, almost perfect, circle, was thin enough to not come out cakey. I repeated the cooking spray & towel wipe for each time I reused the cookie sheet. I also changed the Vanilla to Almond extract. Everything else I did exactly as it says in the recipe. Great taste!!! So excited to whip up a couple batches!!

My neice and I tried this 4 different times trying to get the cookies to get flat and pliable. They tasted good but we just could not get them to fold without cracking. We even tried to add water to get them thinner and moved quick while they were hot but no good. Not worth the effort we put into it

These cookies are DELICIOUS! They were a bit putsy, especially for as few cookies as you get, but they are great for writing your own fortunes! A+ Recipe!

Absolutely so fun! Used only 2 Tablespoons of sugar and added a Tablespoon and a half of water. As well as Almond flavoring (about the same as vanilla).

I've made fortune cookies before that came out better. The paper soaked into the dough and was hard to pull out after it had cooled. Plus the batter ran once it baked so the size changed and they ran into each other. They tasted good though! Kinda like sugar cookies.

Fabulous! We made these for Father's Day and inserted special things the kids love about their dad in the cookies. Great fun, and can't wait to make more custom fortunes! I used parchment paper on a cookie sheet, lightly buttered and had no problem with sticking.

not bad, took the others advice and lessened the sugar to 2 Tbs. and added 1/2 Tbs water--also subbed almond extract for the vanilla. MUCH easier to work with than other recipes I tried, after the tweaking it was a fun recipe!

I made these today for an asian themed dinner party and was really nervous about them being a total bust, but they turned out really well. I would suggest thinning the batter with a bit of water because my early cookies were too thick and never really got your typical fortune cookie crispiness. Other than that, this recipe worked great!

Such an easy recipe! I used my Silpat when making this recipe and had no problems with sticking at all. It saved time, too, since I didn't have to spray the cookie sheet. I doubled the recipe, but I found that it made about 10 cookies, which was perfect for what I wanted.

These didn't work out at all for me. Tried them twice, can't figure out what goes wrong.

i consider myself to be a pretty decent baker, but i can not figure out what went wrong with this recipe! i thought they'd come out thin, but they puffed up in the oven, & i couldn't flatten them out. they didn't spread when baked, so they were the same size when they came out, as when i put them into the oven, & they broke while we shaped them. they do taste all right, & from a distance, look good too. but when you pick them up, you can see the cracks from folding them. next year will look for a new recipe -

I have never considered making fortune cookies but decided it would be a fun way to announce our coming addition. So I braved the looming possible results and after I realized that you fold them with the underside in, they turned out great. Also, I took the advice of other reviewers and added a small amount of water to get a pancake batter consistency. Worked out awesome! I will put them back into the muffin pan to crisp if they don't on there own by saturday. Also, if you like your cookies with both ends touching like I do, use the first couple of open ended oops ones and when you get the latter ones folded put the ends into the open ended cookies to keep them together until the harden enough to set in their own. But super excited it worked and also to see the reaction of our family at the restaurant.

I made about 4 different batches. I used less sugar as I found that a batter than was thinner worked better. But a great tip I figured out was this....use an egg carton(usually the one you are taking your eggs out of) and when you quickly shape the cookie over the edge of the measuring cup, pop it quickly points down into a spot in the egg carton and it firms up perfectly and gives you the time you need to shape the next one before it cools on the pan. The process was much quicker

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.

I added 1 Tbsp water, which thinned these perfectly. I also added 1/2 tsp almond extract, though next time I am going to try to add about the same of lemon, as the fortune cookies I really like have that lemony hint. I would also reduce the sugar to 2 Tbsp. My last batch, I was making for the kids to just eat and I poured the batter into a cookie sheet and cooked it in a big pancake. I flipped it out on the cutting board and used 4" cookie cutter to cut rounds. They made the most gorgeous looking cookies of all! Plus, if you are inserting fortunes, the scraps make good snacks for the kids and you don't have to let them have full-made cookies that you work so hard to make for the guests.

I was so excited to find this recipe. I doubled the recipe and added a few TBL water and a bit of oil to the batter.The hardest part at first was shaping it so I devised this method after a few tries: I placed a kitchen towel on the table and on top of it a piece of wax/baking paper. Then I placed the flat cookie hot out of the oven on it, inserted fortune and quickly sealed it(keeping my hands on opposite side of towel) and placed in muffin pan to cool. Give yo