Fortune Cookie Recipe
makes 12 cookies
1/3 cup sugar
2 Tbsp. Vegetable oil
2 Tbsp. water
1/4 cup cornstarch
1/4 tsp. almond extract
In a medium bowl beat egg with an electric mixer on low until frothy. Beat in sugar a little at a time until light yellow and thick. Stir in oil. In a small bowl, whisk together cornstarch and water until smooth. Add to the egg mixture along with the extract and stir until well blended. Set aside.
Preheat an electric skillet to 320-325 degrees. Place ring directly on the griddle and spoon 1 Tablespoon plus 1 teaspoon of batter into the ring and lightly spread around the entire ring. Allow to set up a little and carefully pull off the ring (at that point you can continue to make more rounds for cookies) Cook each cookie for about 2 1/2 minutes on each side. When flipping cookie, do so with a quick sliding motion under the cookie and then flip. Cookie will be ready to flip on the first side when it appears to have a kind of dry bubbly look. When the cookie has cooked and is light golden brown (if it is dark brown, turn down skillet about 5 degrees) place fortune in the center bringing the edges together and with your hands (cotton gloves are recommended, I wish I had some to do this) work quickly hold the top edges with your hands and press the folded edge against a bowl or cup to bend and place into a muffin tin to allow to cool and keep it's shape. Between each batch of cookies, take your spatula and scrape the surface of the griddle off so that the next batch of cookies will not stick or cook unevenly because of the residue and scrape spatula to make it easier to flip the cookies. Also clean off the ring to keep clean edges on your cookies. Cookies need to be stored in an air tight container or individually wrapped.
|Place ring directly onto griddle|
|Add 1 Tablespoon plus 1 teaspoon of batter and lightly push batter out to the edges.|
|First side is done when it is mostly dry looking about 2 1/2 minutes.|
|Flip and cook about another 2 1/2 minutes. Place folded fortune onto cookie and fold in half with spatula.|
|With both hands holding the cookie at to top, press folded edge against the side of a cup or bowl to shape.|
|Place shaped cookie into muffin tin to cool and retain shape.|
|Store in airtight container or individually wrap.|
To make large fortune cookies:
Using the same recipe (will make 3 - 6" springform cookies) and cooking method, take a small springform pan and just use the outer ring (remove the bottom and set the ring on the griddle and keep in mind that the ring will get hot so use precaution. When bending the large cookies, place into a bowl to retain shape while cooling and make sure it has a v shape and not a u shape otherwise the middle will be chewy, not crisp.
Add food coloring to make colored cookies.