Preheat your oven to 400°

Set up your work area. When you make these you have to work quickly. The cookies will harden fast, so it’s best if you can have everything you need in one area.

You will need your fortunes, a coffee mug and a muffin tin.

In a medium sized bowl combine your egg whites, vanilla extract, almond extract and oil. Use a mixer (I used my hand held mixer) to combine the ingredients until frothy.

In another bowl, whisk together the flour, sugar, corn starch, salt and water. Blend until you have a sticky dough.

Gradually add the egg white mixture to the sticky dough. Mix until it resembles thin pancake batter.

Grease a cookie sheet (I sprayed mine with Pam) or use a silicone baking mat. I usually bake on parchment paper, but for this it doesn’t work as well as just using the greased cookie sheet. I sprayed mine with Pam before baking each batch of cookies.

Use about 1 tablespoon of batter for each cookie (I used my TBSP measuring spoon). Pour the batter onto your baking sheet and spread into a thin circle like a silver dollar pancake, but thinner. I only made 2 at a time because they harden quickly. Once you are used to the process of folding them you can absolutely make more at once, just keep in mind that you have to work fast!

Let the cookies bake for 4-5 minutes, or until they are nice and golden brown around the edges.

Now it’s time to shift into hurry up mode. Immediately use a spatula to remove the cookies from the baking sheet. Transfer your cookies to your work area. Place the fortune in the center of the cookie.

As soon as the fortune is in the cookie, quickly fold the cookie in half, forming a half circle.

Pick up the cookie (it should still be hot or very warm at this point) and move to the coffee mug. With the rounded edge facing up and the fold facing down, place the middle of the fold on the rim of the mug and pull the corners down.

As soon as you’ve shaped the cookie, quickly place it into the muffin tin. That is the perfect size to hold your cookie. The muffin tin will allow the cookie to retain it’s shape as it hardens.