Homemade Fortune Cookies

Brooke+Stewart+%2812%29+enjoying+a+homemade+fortune+cookie+during+class.
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Homemade Fortune Cookies

Brooke Stewart (12) enjoying a homemade fortune cookie during class.

Brooke Stewart (12) enjoying a homemade fortune cookie during class.

Brooke Stewart (12) enjoying a homemade fortune cookie during class.

Brooke Stewart (12) enjoying a homemade fortune cookie during class.

Luna Riley, Staff Reporter

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Looking for an exciting treat for a house party or just a fun after-school snack? These homemade fortune cookies are perfect for any occasion.

Ingredients:

  • 1 egg white
  • ⅛ teaspoon vanilla extract
  • 1 pinch salt
  • ¼ cup unbleached all-purpose flour
  • ¼ cup white sugar

To start making these fortune cookies, preheat oven to 400 °F. Next, grease a cookie sheet and write fortunes on strips of paper about four inches long and one half inch wide. After that, mix egg white and vanilla until foamy but not stiff. Next, sift flour, salt, and sugar and blend into the egg white mixture.

Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. The hardest part about making these fortune cookies was making sure that the mixture was spread thin enough on the baking sheet. I did not spread mine thin enough, and it made the cookies chewy and a little hard to eat.

Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with two or three to a sheet and see how many you can do. Once all the cookies have baked for 5 minutes, 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 measuring cup 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. Let the cookies dry for at least a few hours, or for as long as possible. The longer they dry the better they will be.

I shared these cookies with freshman Landon Taylor and he said, “They tasted like sugar cookies, and I would eat them if I had too but they were not the worst.”

About the Writer
Luna Riley, Staff Reporter

Luna Riley is a junior and a first time staff member. She has always loved writing in her free time and decided to pursue this interest by joining The...

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