Write your own fortunes and place them in your home-made cookies. Great idea for parties or Chinese New Year!
I absolutely love this recipe, and I have even posted another Fortune Cookie recipe on this site, as it was always my favorite, until now! This recipe is just like the Fortune Cookies you get in a Chinese restaurant. The thing I like most about this recipe in comparison to my other recipe, is that my other one calls for butter and yes, it does enhance the taste and yes, I will continue to use this recipe when I mold the cookies into other shapes (logs, bowls...) because the butter makes such a tasty cookie, BUT I have now, officially adopted THIS recipe when I want to put in the fortunes, because these don't put the grease spots on my paper fortune like the recipe with butter. And no matter how I tried, I could never get around those butter/grease marks. The key to this recipe is to make sure you make each circle VERY thin before baking to prevent a soft pancake-like center. Follow the rest of the directions closely and you will have successful fortune cookies for your special event! - 13 Feb 2006 (Review from Allrecipes US | Canada)
I used some of the suggestions from prior reviewers. These cookies actually come out better than expected. I used 2Tbsp of sugar instead of the 1/4 cup. I also added 2 Tbsp of butter to the mix and 1/8 tsp almond extract. I sprayed the sheet between each use. Make the cookies on the backside of the pan, it's easier to get them off quickly. I folded them in half on a cutting board, bent them on the rim of a mug and then let them cool in the muffin pan as suggested. Be careful if you are going to try to crisp the cookies by reheating them (250 degrees, 10 minutes). When they warm up again, they begin to unfold. Perhaps leaving the cookies in the muffin pan would help keep their shape. - 01 Dec 2002 (Review from Allrecipes US | Canada)
I strongly recommend adding 2 tablespoons of butter to the batter or they will stick to the cookie sheet. Also, we had to thin it out a bit witha tiny bit of water. I added both vanilla and almond extact, and reduced the sugar to 2 T a batch. I made over 100 of these for a wedding. We had best results by making no more than 4 at a time and cooling in a muffin tin. Also, the cookies were just not crunchy enough for my liking. So, after they were formed, I stuck them in a 250 degree oven for about 10 minutes to get them drier. - 24 Sep 2002 (Review from Allrecipes US | Canada)