New Year Fortune Cookies

Happy impending New Year, friends!

Thanks to everyone for the shared sugar highs, cookie orders, food styling words of wisdom, and everything else that 2017 swept along with it!  I hope that my sometimes timely blog posts inspired you to get down and BAKE.  Whether you were a fan of Westworld and made some edible fan art, some DIY Pocky cookies that looked like sakura branches, or caramel apples fit for an evil queen, I hope that you created something that made you smile.

I’ve been hashing out some new goals for this year.  Here are some sweet and silly fortunes that I made for my gang.  Actually, they’re more like directives… because we all need a little boost to dye our hair millennial pink!  The almond tuile cookies are thin, chewy perfection, and a little bit of matcha chocolate goes a long way to add some sophisticated flavor.

I styled the cookies to look like the sails on festive little boats.  What fortunes would you write?

Living another year with fibromyalgia, I never know if I’ll have much energy on a given day or not.  While it’s a bummer, it’s helped me to not take any day for granted, and squeeze out as much productivity as possible when I can.

I was listening to a podcast interview of Terry Crews recently, and he shares his mindset of being optimistic about life’s seemingly impossible challenges instead of opting out.  The interview really uplifted me and was the perfect momentum to carry this pastry slingin’ and food stylin’ gal into the new year!

I hope that you’re motivated to make some silly fortunes for a kickass 2018!  Scroll down for the recipe.

Matcha Chocolate Fortune Cookies

Makes about 15 cookies


  • 5 tbsp melted butter
  • 1 cup all-purpose flour
  • 4 egg whites
  • pinch of salt
  • 3 tbsp heavy cream
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tbsp water
  • 3/4 cups superfine sugar (castor sugar)
  • 1 tbsp matcha powder
  • 1/2 cup white chocolate chips
  • ziplock bag


  1. Preheat your oven to 400 degrees.
  2. Whisk sugar and egg whites together until just combined.
  3. Add melted butter, vanilla, water, and heavy cream and whisk.
  4. Add pinch of salt and slowly incorporate the flour.
  5. Add batter to a greased baking sheet in one tablespoon increments.  Use the back of a spoon to spread batter into a circle shape.  Allow space between each cookie; they will spread a lot!
  6. Bake for 6 minutes.
  7. Shape the cookies into a fortune cookie shape by folding in half once, and then in half again.  The batter becomes inflexible quickly, so you will have to work fast.  I baked about 5 cookies at a time.
  8. After shaping cookies, let them rest in a small cup so that they hold their shape.  Allow to dry.
  9. In a small sauce pan, melt the white chocolate chips over medium heat.  Add matcha powder.
  10. Mix well, and then transfer the matcha chocolate to a ziplock bag.  Cut a small hole in one corner of the bag’s bottom.
  11. Drizzle matcha chocolate over the dried fortune cookies.

Enjoy!  Tag your Hadley Go Lucky-inspired creations on Instagram with @hadleygolucky for the chance to be featured!


Cookie Butter Cupcakes

Even stronger than the lure of eating Nutella with a spoon is my gravitational pull towards cookie butter.  Despite the odds, if you have the patience to wait it out and bake some cookie butter cupcakes, you won’t be disappointed.

The cookie butter you know and love is made from European Speculoos, or holiday spice cookies.  Apparently we have the airline Delta to thank for first introducing the cookie to U.S. markets.  And as for the genesis of cookie butter, apparently back in the day it was common in Belgium to create butter sandwiches with cookie crumbles inside, until the handy invention that is cookie butter came to be.

In the future, I want to experiment by making different flavors of homemade cookie butter.  If it isn’t made with Speculoos cookies, will it still be cookie butter?  I intend to find out.  Chocolate chip oatmeal cookie butter on your pancakes, anyone?

This cupcake project rekindled my somewhat dormant cake-for-breakfast habits.

Scroll down for the recipe!

Cookie Butter Cupcakes

(Borrowed from Tastemade. Makes about two dozen cupcakes.)


  • 429 grams all-purpose flour

  • 265 grams sugar

  • 1/2 teaspoon salt

  • 3 teaspoons baking powder

  • 375 milliliters of milk

  • 125 milliliters vegetable oil

  • 125 grams unsalted butter, softened

  • 2 tablespoons sour cream

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 250 grams melted (not hot) cookie butter


  1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Sift ingredients together. Add the softened butter and let it mix until it resembles a fine sand like texture.

  2. Next, add milk, eggs, sour cream, oil and vanilla extract in a large bowl and whisk well.

  3. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add 1/2 cup cookie butter and mix until just combined.

  4. Fill each cupcake liner 3/4 of the way. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

    Post-baking thoughts: In the original Tastemade recipe, these cupcakes are cored and then filled with cookie butter frosting.  I tried the recipe without coring each cupcake, and found the result to be on the drier, crumbly side.  I liked them this way, but I suggest the coring approach if you’re hankering after a moister cupcake.

Cookie Butter Frosting


  • 1/2 cup unsalted butter
  • ¼ cup cookie butter, plus extra for decoration
  • 1-2 cups powdered sugar
  • 1 tablespoon milk


  1. Beat butter on high with a stand mixer until light and fluffy.
  2. Add cookie butter and milk and continue to mix.
  3. Add powdered sugar in stages and continue beating until you reach your desired frosting consistency.
  4. Pipe frosting onto cool cupcakes.  If desired, put extra cookie butter into a small piping or ziplock bag, and decorate.