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fortune cookies

In dessert on March 3, 2010 at 1:54 pm

i saw this blog on fortune cookies and thought they would be the sweetest thing to make for my friends on valentine’s day. when those plans didn’t quite pan out, this turned into a great three-generations baking project with my mom and grandma.


how cute?! the effort definitely took more than one set of hands, and didn’t turn out quite as well as i expected, but we certainly had fun, from writing “fortunes” to learning the best folding techniques to munching on them together.

but i don’t think i’ll make these again because the end result wasn’t as A+ as i’d like if i were making a gift. everyone who tried them did love the flavor (and some were actually positive about the texture), but they did not turn out crispy like traditional fortune cookies, and i found that disappointing.

that said, here’s how it went down:

first you mix up a batter of 4 egg whites (discard the yolks), one cup superfine sugar (if you don’t have superfine, throw a cup of regular sugar in a food processor and make it superfine!)


one cup flour, pinch of salt, five tablespoon unsalted butter (melted and lightly cooled), three tablespoons heavy cream (since you can’t buy this amount, i went to the coffee bar and poured three tablespoons into a take out cup, put on the lid, and paid for a cup of coffee), and one teaspoon almond extract. beat it all together with a hand mixer.


then you need a silpat on a cookie sheet (or parchment paper, although we found that it starts to warp after a couple turns in the oven, so you’ll need multiple pieces) and a four or four and a half inch found cookie cutter. you also need a spatula, a muffin tin and a glass. trust me. oh and fortunes, of course.


set the cookie cutter on the slipat and pour in about two-thirds of a tablespoon of batter.


with the back of a spoon, spread it out very thin. we found that it should be a tiny bit thicker on the edges than in the middle. but make sure there are no super thin parts, or the cookie will tear.


this one isn’t quite evened out enough yet.

you can do about three or four at a time, depending how good you get at folding. but you have to fold the cookies hot, so having too many baked at a time isn’t a good idea.


bake for about 5 minutes at 400 degrees until the edges are just browned. use the spatula to peel a cookie off as soon as you can handle it. i definitely burned my finger tips, but you really do need to work on these hot.


fold the cookie in half and insert the fortune. then hold the edges and use the lip of a glass to bend the cookie over.


when you have the general shape, put the cookie in a muffin tin, which will help it hold it’s shape. you can continue to wiggle the shape a little as the cookie cools.


the fortunes, we took from ad tag-lines in magazines. some are surprisingly profound if you think about it.


note: my mom let me know that several cookies she left out uncovered on a plate for about 48 hours were super crispy when she cracked them open. maybe this should be the final step in the process.

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  1. I remember making and selling fortune cookies for an entrepenuer lesson in fourth grade. I don’t know if it was the same recipe, but they did make a pretty penny! This made me want to try them again

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