Fortune Cookies: Take Two

I tried making fortune cookies again today, and I’m much happier with this version of the recipe. The only difference is that I used Earth Balance instead of canola oil, and I used a tablespoon more of it. The extra fat gave the cookies smoother, less cake-y texture, and I think the added saltiness of the Earth Balance helped tone down the sweetness of the recipe.

Just a note: don’t expect these cookies to be exactly what you get at Chinese restaurants. They’re a little moister and chewier. To me, that’s a good thing, but it’s really a matter of personal preference.

Here’s the new version. Like the old one, it makes six large cookies.


1/4 cup Earth Balance

1/2 cup granulated sugar

1/3 cup soy milk

1/2 tsp vanilla extract

1 tsp almond extract

1/2 tsp salt

1/2 cup all-purpose flour


Preheat oven to 350 degrees.

Whisk together the Earth Balance and sugar. Add the soy milk and extracts.

Combine flour and salt in a mixing bowl.

Add the wet ingredients to the dry and mix thoroughly.

The baking and folding processes are just as described in my previous post. I hope you enjoy these, blogosphere!


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