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Fortune Cookies

Fortune Cookies

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Makes about 1 dozen.
By Dennis W. Viau; modified from several recipes found on the Internet.

These Fortune Cookies are as much fun to make as they are to open for the fortunes. As I live in a mobile home, I tried to write fortunes appropriate for a trailer park. “There is a double-wide in your future.” “Be good to your neighbors. One will soon win the lottery.” These cookies take a little practice to get right. Don’t be discouraged if a few end up as nibbles for the dog.


2 egg whites
½ teaspoon almond extract or vanilla extract
½ cup (2.5 ounces/71g) all-purpose flour
½ cup (60g) confectioners’ powdered sugar, packed


Heat the oven to 375°F (191°C). Combine the egg whites and the extract. Whisk until foamy. Sift together the flour and sugar into a separate bowl. Combine the wet and dry ingredients with a mixer or a whisk until thoroughly blended.

There is more than one way to prepare a baking sheet for baking these cookies. I find a silicone baking mat gives me the best results—although it smokes at this baking temperature, even though it is rated to 482°F (250°C). Or you could line a baking sheet with parchment paper or grease the baking sheet with butter, non-stick spray, or other fat. Spoon a tablespoon of the batter onto the baking sheet in two places and spread it into a thin circle with a small offset spatula. The circles should be about 3 inches (8cm) in diameter. Larger is better. It’s important to spread the batter thinly if you want crisp fortune cookies.

The cookies will need to be shaped while still hot. If allowed to cool, they will harden. Therefore, it is usually preferable to bake only 2 or 3 at a time unless others can help shape the cookies quickly.

Bake 8 to 10 minutes, until there is a lot of browning around the edges. The center will still be a cream color. Remove the baking sheet from the oven and while the cookies are still hot and flexible, place a printed fortune in the middle and fold up the cookie to enclose the fortune. You can shape them over the edge of a bowl, coffee cup, saucepan, whatever works for you. Place in a muffin pan or an egg carton to hold their shape until thoroughly cool. Store in an air-tight container.