You will want to prepare at least 2 sheets as you will be making these in very small batches I recommend making two cookies at a time, and the max I've been able to do before the cookie dough hardens is 3. Cookie sheets need to be lined with silicone baking mat or parchment paper.
I preferred how they came out with the silicone mats better. You will be making 3 inches circles on your mats. There are several ways to do this: you can do it free hand and measure them with a ruler; you can use silicone cookie mats that have 3 inch circles already drawn out like the ones above which I got at Costco ; you can print out a stencil of 3 inch circles and place them underneath your silicone mat to guide you which you then remove once you are done.
If you are putting custom messages in your cookies, have them cut and ready. Measure 1 tsp of batter and place into the center of your circle on the baking mat.
Use your finger to slowly thin and spread out the circle until it reach 3 inches in diameter, doing you best to keep your circle smooth and even. It will be a very thin layer of batter, which is what you want. Start with just 2 circles on each baking sheet. I prepared 2 baking sheets and would alternate placing them in the oven.
Allow baking sheets to sit for about 5 minutes on a flat surface. The batter should spread ever so slightly and smooth out any slight unevenness in your circles. Place one baking sheet into the oven and cook for about 5 minutes. You will want to watch closely at the end. You want to cook until the edges are a light brown and it's okay if the middle is still pale or white. Some may cook more than others due to uneven temperatures in the oven or slightly different amounts of batter.
Just make sure you don't remove until the edges are brown, otherwise you will not be able to remove them from the cookie sheet. When they are done, remove from oven and place other baking sheet into oven. Working very quickly, use cookie spatula to remove one of your cookie dough rounds don't remove the second one yet! It should be a bit like a pancake and still soft.
If you are having trouble getting it to come off the mat with the cookie spatula, you should also be able to peel it right off the mat once you loosen one edge. Once it is peeled off, flip over so the side that was facing down the rougher looking side is now facing up. If you have a message, place into middle. Then fold pancake in half. Quickly grab the ends of the fortune cookie and press down on the side of a coffee mug to form fortune cookie shape.
Place cookie into a muffin pan mold so that it holds its shape. Repeat with remaining round on baking sheet. Wipe the cookie sheet and then make 2 more circles in preparation to go into the oven when the ones in the oven are finished. You don't want to put fresh batter on any part of the silicone mat that has cookie crumbles from the last batch, so make sure to wipe clean. Continue and repeat until all of the batter is used up.
If you plan on eating the cookies right away, you can. If you want darker colored fortune cookies or you want these to stay crisp for a longer amount of time, place muffin pans into the just turned off oven wait until temperature drops to about F. Allow fortune cookies to dry out in warm but turned off oven for 1 hour. During this time, the fortune cookies will also turn a darker brown and should even out in color.
After the hour mark, remove fortune cookies, allow to cool for a few minutes and place in sealed ziploc bags or airtight containers. If desired, you can dip in chocolate and decorate how you wish. Make sure to keep cookies stored in airtight containers though because they will begin to lose their crispness when they sit out for several hours.
Notes You will likely have a few mess-ups so you may need to make several batches. I tried lowering the oven temperature so that the cookies would all cook evenly. Using a tablespoon, spoon the batter onto the prepared baking sheet. Using a spatula or the back of tablespoon, spread the batter into a 3-inch circle. Only do two at a time! Bake the cookies for minutes or until the edges are brown. Remove them from the oven and quickly flip over. Fold the cookie in half, into a semicircle.
Slip the note into the cookie. Place the semicircle onto the edge of a cup and quickly fold the ends down see pictures below. Place the cookie in a muffin tin to let it cool and hold its shape. Repeat the process with the remaining batter. Shaping the cookies may seem to be a little tricky and could take a couple of tries before you get it down. To help with a smooth process, here are some tips to consider. This recipe will take some trial and error to get the perfect baking time for your personal oven.
Avoid overbaking them because then they will be too hard to shape correctly. Spreading them evenly will take some practice but essentially when spreading the batter on the parchment paper you want it to look evenly spread with an equal color throughout.
S eparate eggs by cracking them in your hands, using the suction of the water bottle, or a pre-made egg separator kitchen tool. They can last longer but heat and humidity may cause the shelf life to shorten. So store them in a cool, dry place. Also, because they can go bad from humidity I would think that they would get soggy when they thaw out. So if you want to store them for a long time, your best option is to store them airtight in a cool, dry place.
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