These were terrific and versatile. The taste, while not identical to a commercial fortune cookie, was perfect for serving solo. I also served them as an accompaniment to pineapple sorbet and peach-orange sorbet. I tried cooking them on parchment and flipped the paper and cooked cookie onto the bottom of custard cups to make dessert bowls for sorbets, but the parchment caused wrinkles so the "bowls" ended up with cracks and the cookies didn't harden the way they did when baked directly on the sheet. Baking directly on the sheet makes a big difference both in the texture and the consistency after cooling. I've also rolled them into tubes and tucked one in with each scoop of sorbet which made for a great, tasty presentation. They would also be good rolled in tubes with the ends dipped in chocolate for an elegant finish to a meal with coffee or hot tea. Haven't shaped the fortune cookies yet but will definately continue using this recipe! Thanks Sherry!
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These were terrific and versatile. The taste, while not identical to a commercial fortune...