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Festive Fortune Cookies

Yield: about 2 dozen cookies Prep 1 hr 15 mins  plus decorating Bake 400°F 4 mins


  • 2 large egg whites
  • 1/2 cup  superfine sugar
  • 1/2 cup  all-purpose flour
  • 1 tablespoon  butter (no substitutes)
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  vanilla extract
  • 1/4 teaspoon  almond extract
  • Red and green construction paper
  • Silver and gold felt-tip pens (non-glitter)
  • 3 ounces  semisweet chocolate squares, melted and cooled
  • 3 ounces  white chocolate squares, melted and cooled
  • White nonpareils or tiny silver dragees* (optional)


1. Let egg whites stand at room temperature for 30 minutes. Grease 2 large nonstick cookie sheets. Vigorously whisk egg whites, sugar, flour, butter, salt, vanilla extract, and almond extract in medium bowl until smooth. Let stand 10 minutes.

2. Meanwhile, heat oven to 400 degree F. Cut paper into twenty-four 3x-1/2-inch strips. Write fortunes on strips with pens.

To bake 2 cookies per sheet::

3. Dip the rim of a 3-1/4-inch-wide glass into the batter. Gently press the glass onto a prepared cookie sheet to mark a circle onto the sheet. Repeat, tracing another circle 5 inches apart. Spoon 1 heaping teaspoonful of batter into the center of each circle. Fill each circle with batter, spreading batter evenly with back of spoon to fill the circle. Bake one cookie sheet at a time, 4 to 5 minutes, until cookies are browned at edges. (If they brown unevenly, that's okay.)

4. Transfer cookie sheet to a rack. Working very quickly, remove one cookie with a thin, flexible metal spatula, and place bottom side up on work surface. Place a fortune on the cookie in the center of the cookie so the paper extends from only one side. Fold cookie in half and place the folded edge down on the rim of a glass measure. Press the ends down, holding the cookie in place for about 10 seconds, until it starts to harden. Repeat with the second cookie (if it becomes too hard to shape, return to oven for a few seconds to soften). Cool on wire rack. Repeat with remaining batter, cleaning, drying and greasing cookie sheets between each batch.

5. Dip the ends of cookie halves without fortunes in melted semisweet chocolate or white chocolate, then dip in white nonpareils, if desired. Transfer to wire racks. Repeat. Let cookies stand 1 hour until set. Makes about 2 dozen cookies.


6. Tiny silver dragees are not edible; use them for decorative puposes only.


  • While tiny silver drags are not toxic, Ladies' Home Journal recommends using them for decorative purposes only.

Nutrition Facts

  • cal.(kcal)75,
  • Fat, total(g)3,
  • chol.(mg)1,
  • sat. fat(g)2,
  • carb.(g)12,
  • pro.(g)1,
  • sodium(mg)41,
  • Percent Daily Values are based on a 2,000 calorie diet