Homemade Fortune Cookies {Cooking Club}

Here is my last recipe to share from our Chinese New Year cooking club. Tianna brought homemade fortune cookies to go along with our steamed pears. They were delicious! I love fortune cookies. I think these would be a fun treat to make for kids and put fun notes inside. One note, if you store these in an airtight container, they will more than likely become soft and not remain crunchy like a traditional fortune cookie. They still taste good, but are chewy. So, I recommend letting some air get in to keep them crunchy. You will also need to make these only a few at a time, because they need to be hot in order to form the cookies into actual fortune cookies. Enjoy!

Homemade Fortune Cookies
adapted from All Recipes


Ingredients:
1 egg white
1/8 teaspoon almond extract (You can use vanilla extract if you prefer.)
1 pinch salt
1/4 cup unbleached all-purpose flour
2 tablespoons white sugar

Directions:

Preheat oven to 325 degrees F. 

Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.

In a small bowl, mix the egg white and vanilla or almond extract until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.

Place teaspoonfuls of the batter, forming a circle about 3 inches in diameter on one of the prepared cookie sheets at least 4 inches apart. Tilt the sheet to move the batter around if the circle isn't filled. Be careful to make batter as round and even as possible. Do not make too many, because the cookie has to be really hot to form into a fortune cookie, and once it cools it is too late. Start with 2 or 3 per cookie sheet and see how many you can do.

Bake for 10 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.

Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a cup (any cup will do) and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.

If you store these in an airtight container, they become soft and not crunchy, so I recommend not doing that, just let them be open to a bit of air.