Jan. 21, 2020
Written By: Adriana
I love making personalized, homemade fortune cookies. Here is a recipe that you can make with kids; I have mine fill out the paper fortunes inside and decorate the finished cookies. It takes some practice to learn how to fold them, but once you get the hang of it, they come out really impressive.
This recipe is based off of a tuile cookie, which is crispy and light. It's what the Pepperidge Farm pirouette cookies are made of, if you've ever tasted those. When you make them at home, though, the cookies are far more fresh tasting and slightly more delicate.
Before you start the batter, cut some pieces of paper into little strips, about 2 inches long, and tall enough for you to write on. Real fortune cookies use greaseproof paper, but we just used regular paper. You may get some resulting oily spots on the paper because these cookies have butter in them, but I doubt your cookie recipients will mind.
This is a great activity for the kids, and in the past we have decorated the fortunes with stickers, stamps, and different messages on the inside for fun, but this time we wrote "Happy New Year" for the upcoming Lunar New Year celebration.
You make the tuile batter as directed below and pour them onto Silpat baking mats, and use the back of a spoon to spread them into circles about 3-4 inches diameter. They don't have to be perfect, in fact I don't like them to be, so it looks lovingly homemade 💖
Making the tuile batter is not tricky, but the rate-limiting step will be your ability to fold the baked cookies while they are hot. Because they will harden about a minute after you take them out of the oven, you have to know how many you fold in that time.
I would start with one cookie at a time, perfect your technique and add a cookie for each round. I can do about 4 without them become hard before I fold them. Watch in the video below on how to fold them to get their distinctive shape:
Once you fold them, you place them in a muffin tin to harden completely.
We decorated ours with drizzled white chocolate and red sprinkles.
Happy Baking Friends 🌈
|softened butter||1/3 cup||80g||2.8 oz|
|powdered sugar||1/3 cup||80g||2.8 oz|
|egg whites||about 2, from large eggs||80g||2.8 oz|
|vanilla or almond extract||1.5 tsp||-||-|
|white chocolate chips, melted (optional)||about 1/4 cup||-||-|
1. Preheat oven to 375. Prepare two cookie sheets with Silpat baking mats. (Parchment will not work for this recipe.) Have a cupcake tin ready next to your folding area, along with your prepare written fortunes.
2. Cream the softened butter, powdered sugar, and vanilla (or almond) extract until very white and very soft.
3. Add half the flour, then half the egg whites. Mix until completely combined and smooth.
4. Add the remaining flour, egg white, and water until very smooth consistency, like a thick pancake batter.
5. Drop about a tablespoon of batter onto the tray and use the back of the spoon to smooth out into two circles. Start with baking only two cookies at a time until you get the hang of folding. Work your way up to 3 or 4 cookies at a time when you're comfortable.
6. Bake for about 6-8 minutes, until edges start to turn brown. Quickly remove tray from the oven, use a spatula to lift the hot and flexible cookie to your work surface. Place your fortunes inside and quickly use the lip of a cup to make the classic cookie shape. Place inside your cupcake tin to cool completely. Decorate with drizzled white chocolate and sprinkles, if desired.
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