We homeschool. Which means when we finished studying China in geography and we made a Chinese dinner my 10 year old was quick to point out that fortune cookies are not really from China. She’s right too. But of course we still made them anyways.
These are really quite easy to make, you just have to fold them quickly while they are still warm. I suggest starting with one or two at a time until you feel comfortable. Sometimes folding them on a tea towel can be helpful, as you can use the towel to help you fold while not having to touch the hot cookies. My hands have been desensitized to heat it seems from working in bakeries when I was younger.
I use butter instead of oil, but you could use oil. You can change up the extract as well to add a fun twist.
These make a fun Valentine’s cookie and you can buy take out boxes at restaurant supply stores for packaging even. Let your kids write their own fortunes or Valentine messages or you can find lots of printable lunchbox notes and jokes online.
EDIT: Last night we made these with my 4-H group and I’ve added a couple tricks that seemed to make it better!
FORTUNE COOKIES
2 egg whites
1 tsp vanilla
1/4 cup unsalted butter, melted
1 T water
1/2 cup flour
1/2 cup sugar
2 tsp cornstarch
1/4 tsp kosher salt
Place all ingredients in a blender and blend until completely smooth.
Rest in the fridge for at least one hour.
Preheat oven to 375 degrees.
Line a baking sheet with parchment paper or a silicone mat. Lightly spray with nonstick coating.
If your batter is thick add water 1 tsp at a time until it is fairly thin.
On your first tray, I suggest starting with just one or two to get the hang of it. Drop a tablespoon of batter for each cookie.
Spread batter using the back of a spoon into as even of a circle as you can, approx 3 to 3 1/2 inches across. You want the batter thin enough that you can see the mat through the batter.
Bake for 6-8 minutes until lightly golden around the edges.
Immediately remove and place right side down. (place on a tea towel so you don’t burn your hands if you need.)
A thin spatula works best for this, I have found my fish spatula works perfect!
Place a fortune in the middle.
Working quickly, fold in half so the curved edges meet.
Then fold over the rim of a cup or bowl.
Place cookies in muffin cups to cool (this takes just a minute) so they hold their shape.
Ingredients
- 2 egg whites
- 1 tsp vanilla
- 1/4 cup unsalted butter, melted
- 1 T water
- 1/2 cup flour
- 1/2 cup sugar
- 2 tsp cornstarch
- 1/4 tsp kosher salt
Instructions
- Place all ingredients in a blender and blend until completely smooth.
- Rest in the fridge for at least one hour.
- Preheat oven to 375 degrees.
- Line a baking sheet with parchment paper or a silicone mat. Lightly spray with nonstick coating.
- If your batter is thick add water 1 tsp at a time until it is fairly thin.
- On your first tray, I suggest starting with just one or two to get the hang of it. Drop a tablespoon of batter for each cookie.
- Spread batter using the back of a spoon into as even of a circle as you can, approx 3 to 3 1/2 inches across. You want the batter thin enough that you can see the mat through the batter.
- Bake for 6-8 minutes until lightly golden around the edges.
- Immediately remove and place right side down. (place on a tea towel so you don't burn your hands if you need.)
- A thin spatula works best for this, I have found my fish spatula works perfect!
- Place a fortune in the middle.
- Working quickly, fold in half so the curved edges meet.
- Then fold over the rim of a cup or bowl.
- Place cookies in muffin cups to cool (this takes just a minute) so they hold their shape.
