Homemade Fortune Cookies

*First of all, I’m going to start by apologizing for the horrible photo. I made these at night, and left them for my hubby as a fun surprise, but by the time I realized it, he had eaten all but the one. So I had to hurry and snag it for a quick picture before he shuffled it into his mouth too!
One of my New Years Resolutions for 2012 is to serve others. I’m not necessarily a “selfish person”, I just don’t really go above and beyond to put others first. So I’m going to try extra hard to make sure other people know when they are on my mind, or that I truly care for them.
Top of my list is my husband and kids, but I am also going to focus on neighbors, co-workers, church members, and extended family.
The other night I decided to make some homemade fortune cookies for a fun treat to leave for Sean as he got home from school. These are so yummy, but are definitely a time consuming project.
If you are going to add a fortune to your cookie, make sure to prep those first. Make them no more than 1/2 inch thick and 3 inches long.
2 Large Egg Whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
3 teaspoons water
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup granulated sugar
Preheat oven to 300 degrees
Beat egg whites until fluffy. Add vanilla, almond, oil and water and beat until combined. Slowly beat in flour, salt and sugar until smooth.
If you want your fortune cookies to be a different color, add a few drops of food coloring after completely smooth.
Spray a cookie sheet with pam. Using a big spoon, place about a teaspoon of the batter onto a freshly sprayed section on the pan. Use the back of the spoon to spread the batter out into a 3-4 inch circle. Only do 1-2 at a time, because more than that will harden too quickly after coming out of the oven.
Cook for about 12-14 minutes (depending on your oven). Remove from the oven and immediately take off of the pan and flip upside down into your hand (use an oven mitt as not to burn your hand). Quickly place the fortune in the center and fold the circle in half. Then crease it in the center (backwards) to form the fortune cookie shape.
To embellish, dip in a colored chocolate and sprinkle candies, sprinkles, or colored sugar on top!
Once again, these are so time consuming because you can not make a whole bunch at a time. So grab a book and relax while each batch bakes.
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  1. OOoo – I SO want to try these! Thanks for posting this recipe!!

    Thanks for linking up to the Take it on Tuesday blog hop!

  2. can’t wait to try my hand at these. Thanks so much 🙂

  3. I’ve noticed you don’t share where you get your recipes… It is a little frustrating for other bloggers, or cooks, if they see that you’ve taken something from their site and not given them proper credit. Even if it’s from a book, you should include the book title. It appears most of your recipes are lacking the appropriate ‘source’ information. I hope this encourages you to do the right thing.


  4. Anonymous,

    Thank you for letting me know your concern about my blog’s content. I agree with your thoughts of giving credit where credit is due. Fortunately most of the recipes I post I’ve either come up with myself, been shared with me by a friend who didn’t have an original source, or I grew up with as a family recipe. This particular recipe was given to me 3 years ago by a friend and I have slightly adapted it since. (If you have an idea of where my friend may have come up with a similar recipe, I would love to give credit, just send me a link)
    As you can see from many of my posts, I love to share others ideas, let you know where I find inspiration, and gawk over the creativity of other bloggers. I’ve often shared many ideas, crafts, and recipes from other sites and link them for credit.
    In the past I have had some of my posts taken, almost word for word, pictures included and claimed as their own. So I definitely try to help out others in receiving credit when needed.
    I hope this clears up any concerns you may have with the contents here on Our Thrifty Ideas.

    Vanessa Barker

  5. While it was nice to get a reply back, I feel your explanation is simply un-true. At least partially. I took the liberty of finding a few of your original sources for you.

    http://chinesefood.about.com/od/diningout/r/fortunecookie.htm (one ingrident is missing, but that is not enough of a change not to give credit.)



    http://vegetarian.about.com/od/desertrecipes/r/Cakemixcookies.htm (just added the garnish)


    It bothers me that you claim to share credit where credit is due, but it’s fairly obvious you haven’t been doing that. This is a huge deal. Especially when it comes to copy right laws. Here is a great post that may help you in the future. http://idiotsguides.com/static/quickguides/computertechnology/blogging_rules_and_etiquette.html

    Any I’m not anonymous. My name is Kimberly. I’ve seen you on several link parties, and originally thought your blog was awesome. It was just disappointing to not be able to find your resources. As a former blogger, that is a deal breaker when it comes to me following other blogs.

  6. Kimberly, Thank you for the link to the similar fortune cookie recipe. I have updated my post with the credit and link.

    As for everything else. I’m a very honest and kind person and I’ve taken great offense to someone who doesn’t know me telling me otherwise and saying I don’t “do the right thing”.
    The chocolate cookie recipe you linked me to is a completely different cookie from what I posted. The donut post isn’t even a recipe, simply a how-to that I’m sure half of the nation already does and I was raised doing (no recipe needed). And the popcorn recipe was originally posted on my blog back in 2010 and reposted and used in multiple posts since. It was on my site long before the one you linked me too.

    I do, and always will stand by the content on my blog and my integrity as a person. I appologize for any dissapointment you have in my blog, but I am going to continue to stand by what I have posted in the past. I will hold my head high and be proud of what I do.

    Vanessa Barker

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