“This is a great recipe that came from the Food Network, so I wanted to post it here (I was looking for a really good fortune cookie recipe on here). One thing, I did find that when I used the recommended tablespoon in putting the batter on the cookie sheet, the centers of the cookies were too "doughy" and the edges were golden brown, and the cookies broke when I tried to bend them into the fortune cookie shape. So, using a rubber bowl scraper, I put a small amount on the cookie sheet and just swirled it around until it was a nice, thin layer, about 3-inches in diameter. This worked perfectly! But, when the recipe says only make a few at a time, it's no joke! These harden quickly and unless you've got others in the kitchen to help or you move with lightning speed, I suggest only making 2 or 3 at a time.”
READY IN:
17mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

  • 2 large egg whites
  • 13 cup sugar
  • 4 tablespoons melted butter, cooled
  • 12 cup flour
  • 14 teaspoon salt
  • 12 teaspoon almond extract
  • 12 teaspoon lemon extract

Directions

  1. You will also need: 2 1/2 x 1/2-inch fortune strips.
  2. Preheat oven to 350°F.
  3. Grease a cookie sheet thoroughly.
  4. Whip the egg whites on low speed until light and foamy.
  5. Blend in the sugar and continue to beat until soft peaks form.
  6. Pour in the melted butter, flour, salt, and extracts; mix until well combined.
  7. Drop a tablespoon of the batter onto the prepared cookie sheet.
  8. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds.
  9. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove.
  10. Because you must work quickly to shape these cookies, bake just 3 at a time.
  11. Bake for about 5-8 minutes or until the edges are a light golden color.
  12. Remove the cookies with a spatula and place on a work surface.
  13. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle.
  14. Bend the edges up toward each other to make a crescent.
  15. Drag the crease across the rim of a small measuring cup, with the ends facing down.
  16. Cool in mini muffin tins to hold shape until crisp.
  17. Repeat with remaining batter.

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