{Homemade} Fortune Cookies

Did you know - September 13 is National Fortune Cookie Day? Did you also know that although fortune cookies are served at most Chinese restaurant, the fortune cookie didn't originate in China? The cookies are actually a spin off of a traditional Japanese cookie: tsujiura senbei. The exact origin is unclear, but many people say that Californians popularized the cookie in the early 20th century. In any event, I think this statement pretty much sums up fortune cookies: "Introduced by the Japanese, popularized by the Chinese, but ultimately...consumed by Americans."

A few months ago, I found out you could actually make your own fortune cookies. I had no idea! I found a recipe over on The Semisweet Sisters, and couldn't wait to give it a try. The folding is a little tricky at first, but once you have that figured out, the cookies are a breeze to make! The hardest part for me was coming up with unique/funny/meaningful fortunes. (Scroll to the bottom to see a few that I ended up using).

You'll start by making the batter and baking the cookies. Once they come out of the oven (nice and golden brown), you'll place your folded fortune on to ready to be folded inside. Tip: you have to fold these cookies when they are hot out of the oven. They cool and harden within minutes so time is of the essence. I recruited my husband to help fold so I'd have an extra set of hands.

Fold your cookie in half with a spatula, and then using your thumb and forefingers, bend the cookie over the rim of a mug. Tip: let the cookies cool in a cupcake tin. This will help them keep their shape as they harden. You've got to try making these at least once - it was so rewarding knowing I actually made fortune cookies! Tip: check out this video for tips on folding the cookies.

Homemade Fortune Cookies

makes 18

Ingredients

1/2 cup flour

1/2 cup sugar

1 1/2 t. corn starch

pinch of salt

2 egg whites

1/2 t. vanilla

3 T. vegetable oil

3 t. water

Directions

1. Preheat oven to 350 degrees. Prepare baking sheets by lining with parchment paper or silicone baking mat.

2. In a medium bowl, whisk together flour, sugar, corn starch, and salt. Set aside.

3. In a separate bowl, whisk egg whites until frothy (whites will become foamy). Whisk in vanilla, oil, and water. Add egg mixture to dry ingredients and mix until smooth.

4. Spoon tablespoons of batter on to baking sheet. Spread batter out with the back of a spoon to form a small 3.5-inch circle. Tip: only bake 3-4 cookies at a time so you'll have plenty of time to fold them while they're hot.

5. Bake for 8-10 minutes, or until edges become golden brown.

6. Remove cookies from oven and flip over with spatula. Place folded fortune in the middle. Fold cookie in half using the spatula. Pick up the cookie (warning: cookies will be SUPER HOT!) and fold the ends over the rim of a mug (think: keep the seam towards the ceiling as you fold the ends to meet each other).

7. Let the folded cookies cool in the crevices of a cupcake tin. Let cool for 5-10 minutes.

Recipe adapted from The Semisweet Sisters.