Thursday, January 19, 2012

Confetti Fortune Cookies

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Traditionally, on Chinese New Year's Eve, families gather together to share an elaborate feast of fancy foods and delicacies. It's a time to forgive and forget, to move on and to wish happiness to everyone in the coming year through personally designed fortune cookies. Okay, so that last part might not be exactly true, but seriously. What better way could there possibly be to ring in The Year of the Dragon than with homemade Confetti Fortune Cookies? None, that's what. So get ready for some good fortune!

 Confetti Fortune Cookies [click to print]
Makes about 24 cookies

1 c. flour
1/4 tsp. cinnamon
1/8 tsp. salt
5 T. unsalted butter
3 T. heavy whipping cream
1 tsp. vanilla extract
4 egg whites
1 c. sugar
2 T. nonpareil sprinkles

Before you start baking, print or write your custom fortunes or resolutions on 3x1/2" paper strips. We did funny fortunes on one side, courtesy of Smosh, and space on the back for everyone to write their own resolution for the new year.

Whisk together flour, cinnamon and salt; set aside. Melt butter in small microwave-safe bowl; stir in cream and vanilla. Set aside to cool to room temperature. Combine egg whites and sugar in mixing bowl. Beat on medium speed about 1-2 minutes until smooth. On low speed, add flour mixture. Beat in butter mixture. Continue mixing until smooth. Stir in sprinkles.

Line baking sheet with parchment paper or generously coat with nonstick cooking spray. Drop heaping teaspoons of batter on baking sheet, spacing them about 4" apart. Use the back of a spoon to spread the batter into a circle about 3" wide, leaving at least 1" between cookies.

Bake at 400 for 4-6 minutes, or until the cookie looks dry and the edges are just barely turning golden. Working quickly, remove one cookie with a spatula and turn over onto a dry dishtowel. Place fortune in center, fold cookie in half and pinch at the top to form a loose semicircle.

With the cookie pinched, gently fold over the rim of a mug or muffin tin and pull the tips of the cookie together.

Place folded cookie in muffin tin to hold shape until firm. Repeat with remaining cookies.

Source: Adapted from Cooking With My Kid


  1. I tried these...but you made it look easier than it actually was! I didn't bake the first batch long enough, and they were quite thick, and not crispy enough. Finally got it right, though! Thanks for sharing!

  2. I know, it is a little hard to get the hang of and those little cookies are hot when they first come out of the oven! Leave the cookies in until the surface looks just barely dry and then try making the first fold with the side of an angled spatula to save your fingers for a minute. It's best to make these on a day when there isn't a whole lot of humidity, which can be kind of a trick for those of us on the east coast!


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