Recipes and Cooking Fortune Cookies 3.7 (3) Add your rating & review Fortune cookies shouldn't only be enjoyed when you order takeout. Try this recipe to make custom fortune cookies in your own kitchen. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 7, 2016 Print Rate It Share Share Tweet Pin Email Total Time: 1 hr Servings: 15 Yield: 15 cookies Jump to Nutrition Facts Ingredients 15 21/2-x1/2-inch paper pieces 2 egg whites ½ cup superfine granulated sugar ½ cup all-purpose flour 3 tablespoon butter, melted and cooled ¼ teaspoon salt ¼ teaspoon lemon extract ¼ teaspoon almond extract or vanilla Directions Preheat oven to 350°F. Print desired fortunes on paper pieces; set aside. Line a small baking sheet with a silicone baking mat (Silpat®). To make a template, cut a 4-inch circle from the center of a 6-inch square of thin cardboard; discard the circle cutout. In a large bowl beat egg whites and sugar with an electric mixer on medium speed for 3 minutes or until slightly thickened and mixture will ribbon from a spatula. On low speed, beat in the next 5 ingredients (through almond extract) until combined. Set the cut-out cardboard template on the prepared baking sheet. Place 1 tablespoon of the batter in the center of the circular hole in the template. Using a small spatula, spread the batter evenly to the edges of the circle. Repeat until you have 3 circles. Bake about 7 minutes or until edges are browned. Place hot baking sheet on top of a kitchen towel. Working quickly with one cookie at a time, place a paper piece with fortune in the center of a cookie. Using a small spatula and your fingers, fold the cookie in half (use rubber gloves to protect hands, if necessary). Place the folded edge across the rim of a drinking glass and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into 2 1/2-inch muffin cups to hold their shape until firm. Immediately repeat with the two remaining baked cookies. Repeat baking and shaping with remaining batter. James Carriere Tips If you don't have a silicone baking mat (Silpat®), you can line your baking sheet with parchment paper. Reduce baking time to 6 minutes and make two cookies at a time instead of three. Rate it Print Nutrition Facts (per serving) 64 Calories 2g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 15 Calories 64 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 6mg 2% Sodium 64mg 3% Total Carbohydrate 10g 4% Total Sugars 7g Protein 1g Calcium 2mg 0% Iron 0.2mg 1% Potassium 13mg 0% Folate, total 7.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.