Cookbook 2010: Doug Kline

Chinese Fortune Cookie


  • 2 large egg whites
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 3 tablespoon vegetable oil
  • 8 tablespoons all-flour
  • 1 ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 8 tablespoons granulated sugar
  • 3 teaspoons water


Write fortunes on pieces of paper 3 ½ inches long and ½ inches wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13-inch baking sheets.

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

Sift the flour, cornstarch, salt, and sugar into a separate bowl. Stir the water into flour mixture. Add the flour to the egg 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 ½ teaspoon of green food coloring to make green fortune cookies.

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.

Bake until the outer ½ inch of each cookie turns golden brown and is easy to remove from the baking sheet with a spatula (14-15 minutes).

Working quickly, remove the cookie with a spatula and flip it over in your hand. Place 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 the 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.