Real Recipes From Real Home Cooks ®

dichos (mexican fortune cookies)

Recipe by
Vickie Parks
Renton, WA

Dichos (Mexican Fortune Cookies) - 'Dichos' means "saying". And Dichos is a take on Chinese Fortune Cookies but with ingredients that are more common to Mexican cuisine. It's a new trend among some Mexican restaurants in the US SW to present Dichos to diners at the end of their meal. I was excited to read about Dichos, but I was disappointed not to find any recipes to try. So I created a recipe, adapting a standard fortune cookie recipe (as described in the article I read). They're not all that difficult to make, but you have to work fast in shaping them before they cool, or they can crack.

yield 8 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For dichos (mexican fortune cookies)

  • 2 lg
    egg whites
  • 6 Tbsp
    white granulated sugar (it's 1/4 cup + 1/8 cup)
  • 1 pinch
  • 4 Tbsp
    butter, melted (cooled)
  • 3/4 tsp
    ground cinnamon
  • 1 tsp
    vanilla extract
  • 2 Tbsp
  • 1/2 cup
    all-purpose flour
  • potholder
  • baking sheet (standard size "cookie sheet")
  • 3 sheets parchment paper or silicone baking mat
  • mug or cup (i used the rim of a cereal bowl)
  • flat cake spatula (i used a butter knife, and it worked well)
  • 8 strips of paper, each 1/2-inch wide and about 2-inches in length with fortunes or dichos (sayings) written on them (optional)

How To Make dichos (mexican fortune cookies)

  • 1
    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.
  • 2
    Preheat oven to 375°F. Line a standard size baking sheet with a silicone baking pad or parchment paper; set baking sheet aside.
  • 3
    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.
  • 4
    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.)
  • 5
    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.
  • 6
    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.
  • 7
    Repeat Steps #4 and #5 until all remaining batter is used.
  • 8
    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.