Everyone around here loves fortune cookies. It’s the fortune more than the cookie, of course – the packaged cookies that come with our Chinese food orders tend to be less than delicious. The homemade variety, however, are an exception – they’re time consuming but a riot to make, especially since you can create your own fortunes. Homemade fortune cookies are great for Valentine’s Day if you put a love note inside, and larger fortune cookies (just make them bigger) with paper money tucked inside make great gifts for kids. (Just fold the bills inside a piece of paper first for hygienic reasons.)
To make chocolate fortune cookies, replace 1 Tbsp. of the flour with cocoa.
Homemade Fortune Cookies
1 large egg white
1/4 tsp. vanilla
1/4 cup all-purpose flour
1/4 cup sugar
Preheat the oven to 400°F. Get everything ready before you start — you will have to work quickly when the cookies come out of the oven. You will need a clean, flat surface (I use a wooden cutting board), and an empty rimless mixing bowl to shape the cookies on. Generously spray a cookie sheet with nonstick spray.
In a medium bowl, whisk together the egg and vanilla until foamy. Add the flour, sugar and salt and mix until you have a smooth, thin batter.
Place a spoonful of batter into the middle of the sheet. Tilt the sheet around to make the batter run into a circle about 3” in diameter. (This might take a little practice, but you’ll get it!) You can use a spatula to even it out if you like.
When the circle is even, place the sheet in the oven for about 5 minutes, until golden around the edges but still pale in the middle.
With a wide, thin spatula, quickly slide the cookie off the sheet and onto your work surface, flipping it upside down. Lay the fortune on the cookie, just off of the center. Fold the cookie in half. The fortune should be lying along the fold, inside the cookie.
Quickly pick up the cookie and place the middle of the folded edge on the rim of the empty bowl, keeping it upright, like a taco. Pull one end down one side and the other end down the other. Hold it for a few seconds until it firms up, then transfer to a wire rack to cool completely
Once you get the hang of it, you can work with two sheets at a time, baking one cookie as you shape another. Make sure you cool the sheets in between batches. Makes about 15 cookies.
Per cookie: 22 calories, 0 g fat, 5 g carbohydrates, 0 mg cholesterol, 0.4 g protein, 0.1 g fiber, 0% calories from fat