Hola! This is my first post in year 2012. Got Fortune Cookies for Klub Berani Baking bi-monthly challenge. Yay!

As I copy and paste the recipe below, I agree that making this cookie was really tricky. This was my second trial that not really successful but still edible. Please be sure to read What Happen in My Kitchen before you decided to make one. Thanks for visiting.

Happy New Year 2012 – more happiness & prosperity 🙂

Fortune cookies can be tricky to make – it’s important to make sure that the cookie batter is spread out evenly on the baking sheet. Instead of using the back of a wooden spoon to spread the batter, it’s better to gently tilt the baking sheet back and forth as needed. Wearing cotton gloves makes it easier to handle and shape the hot cookies. This fortune cookie recipe makes about 10 cookies.

Fortune Cookies
written by Ade Sri, goodiebake.com

Ingredients:

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Directions

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.

Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter. For example, I used 1/2 teaspoon green food coloring to make green fortune cookies.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 – 15 minutes).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape.

Continue with the rest of the cookies

What Happen in My Kitchen?

• I made half batch of the recipe and got 8 pieces already.
• Reading the tips & trick in the community mailing-list, I decided to cut the foil nearly the cookie size so is easy to fold wearing the gloves.

• I spread a light fat to the foil to avoid stickiness.
• Following above recipe was completely fail at my first batch, so on the second trial, I beat the white egg until frothy first and then add sugar, extracts, oil and water followed by sieving the flours in. Not bad.

• It is advised to use slightly below 150 Celsius to avoid browning at the edge of cookies but crunchy in the middle. I think this was will be easier to fold.
• I fold all the cookies in front of the oven, without bringing the cookie tray out to avoid crack on folding.
• Place the folded cookies in muffin tray to hold the shape.

• I just using the back of the spoon to spread the dough. For me it is easier 🙂