Dichos Mexican Fortune Cookies Recipes

Steps:

• Preheat the oven to 375 degrees F.
• In a medium bowl, whisk together the sugar, flour, salt and cardamom. In a separate medium bowl, whisk together the extracts and egg whites. Sift in the dry ingredients and whisk it -- whisk it good -- until you have a smooth batter.
• Grease a baking sheet with cooking spray. Spread 1 tablespoon of batter into a 3-inch circle on the baking sheet (it helps to use the lid of a mason jar as a guide); make 2 more circles on the baking sheet (only bake 3 circles at a time so you have time to mold the cookies before they cool). Bake until the edges are brown, 5 to 7 minutes.
• Working quickly (but carefully, so as to not burn your fingers), use a spatula to flip a circle over. Place a fortune in the center, fold the circle in half and then pick it up and bend the folded side over the edge of a bowl to form a fortune cookie shape. Place in a muffin tin so the shape holds while it cools. Repeat with the remaining circles. Bake and mold the remaining batches.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
• In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
• Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Steps:

• It's much easier if you gather all the necessary equipment (besides ingredients) that you'll need before you attempt the baking process. It makes it go much more smoothly if all equipment is within reach when you need them.
• Preheat oven to 375°F. Line a standard size baking sheet with a silicone baking pad or parchment paper; set baking sheet aside.
• Beat egg whites until frothy, about 3 minutes or so. Add sugar and salt to the frothy egg whites, and beat another 2 minutes or until soft peaks form. Add the cooled butter, cinnamon, vanilla and water, and beat until well combined. Then add flour and beat just until all the flour is incorporated. Don't over-mix (over-mixing will create dense cookies that will be prone to cracking when shaping them.) The batter will be slightly frothy.
• Use a 1 Tablespoon measuring spoon, and add 1 Tbsp of batter to the parchment. Use the back of a spoon and gently make swirly circles to spread the batter to form a thin circle about 3 inches wide. Repeat this step, making 2 more circles of batter on the parchment. (It's best to work in small batches, baking 2 or 3 cookies at a time and no more than 4.)
• Place the baking sheet in the oven and bake for about 6 to 7 minutes or until the edges are browned. Remove baking sheet from oven.
• Working quickly (before the cookies cool), use the spatula to gently lift one of the cookies off the parchment. Add a fortune on top, then fold the cookie in half. Place the straight edge of the cookie over the rim of a mug, and gently push the two tips down (so the cookie is curled over the mug rim and takes the shape of a fortune cookie). Lift the curved cookie off the mug and lie it on its side inside the cup of a muffin pan (or in a small ramekin) so it retains its curved shape while it cools completely. Repeat with the other two cookies from that batch. You have to fold and curl all 3 of the cookies before they cool, so you'll want to work fast with this step. NOTE: If you prefer, you can fold the cookies over the fortune/dicho so they're "taco" shape, and omit the step of curling them over a mug rim to form them in the classic fortune cookie shape. Let them cool and serve them as taco-shaped fortune cookies.
• Repeat Steps #4 and #5 until all remaining batter is used.
• OPTIONAL STEP, IF NEEDED: If your baked Dichos seem a little chewy (i.e., didn't quite bake all the way through), you can place the muffin tin (with all cookies in place) and bake an additional 2 to 3 minutes so remaining moisture is baked out of all of the cookies. This wasn't a problem for me, but was part of the original recipe so I thought it best to include it here.

Steps:

• Preheat the oven to 425˚F (220˚C).
• Add the egg whites and vanilla extract to a medium bowl and use a whisk or hand mixer to beat until frothy, about 1 minute.
• Sift in the flour, sugar, and salt through a fine-mesh sieve.
• Using a spatula, gently incorporate into the batter until paste-like.
• Add the water, 1 tablespoon at a time, until the batter is smooth and falls into ribbons when the spatula is picked up.
• Place 1 tablespoon of batter onto a silpat-lined baking sheet and spread into a 3-inch (7-cm) circle.
• Repeat with another tablespoon of batter, making sure to only leave two circles on the silpat.
• Bake for 8 minutes, until the edges become golden brown.
• Working quickly, use a spatula to remove the cookies from the pan. Add a fortune in the middle, fold the cookies in half, then place the flat side on the lip of a cup, folding the edges down into a fortune cookie shape. Place the folded fortune cookies in a mini muffin tin until cooled to retain their shape.
• Repeat with remaining batter.
• Enjoy!

Steps:

• Preheat oven to 400 degrees F. Butter a cookie sheet. Write fortunes on strips of paper about 4 inches long and 1/2 inch wide. Generously grease 2 cookie sheets.
• Mix the egg white and vanilla until foamy but not stiff. Sift the flour, salt, and sugar and blend into the egg white mixture.
• Place teaspoonfuls of the batter at least 4 inches apart on one of the prepared cookie sheets. Tilt the sheet to move the batter into round shapes about 3 inches in diameter. Be careful to make batter as round and even as possible. Do not make too many, because the cookie have to be really hot to form them and once they cool it is too late. Start with 2 or 3 to a sheet and see how many you can do.
• Bake for 5 minutes or until cookie has turned a golden color 1/2 inch wide around the outer edge of the circle. The center will remain pale. While one sheet is baking, prepare the other.
• Remove from oven and quickly move cookie with a wide spatula and place upside down on a wooden board. Quickly place the fortune on the cookie, close to the middle and fold the cookie in half. Place the folded edge across the rim of a measuring cup and pull the pointed edges down, one on the inside of the cup and one on the outside. Place folded cookies into the cups of a muffin tin or egg carton to hold their shape until firm.