by Sarah Steimer
- 2 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 tablespoons vegetable oil
- 8 tablespoons flour
- 6 tablespoons sugar (stick with granulated, nothing larger grained)
- 1 1/2 teaspoons corn starch
- 3 teaspoons water
- fortunes (optional, of course)
Beat the egg whites, vanilla and almond extracts, and vegetable oil in a medium bowl until frothy.
Sift together the flour, sugar and cornstarch. Add the water to the dry mixture, then add everything to the egg mixture. Whisk until completely smooth.
Grease a baking sheet (I went with cooking spray). On your first try, only make two cookies. Place 1 1/2 teaspoons on the sheet for each cookie. Using the back of a spoon, smooth the batter into a circle that is as thin as possible.
Bake at 300 degrees for about 14 minutes, turning the pan halfway through, until the cookies are golden.
Immediately when the cookies come out, place one fortune on each circle. Bring the edges together over the fortune (not folding the fortune in half). Place the flat edge of the half circle on the rim of a glass and press the sides down over the edge (see photo).
To hold the cookie’s shape, place each in a muffin tin. Once you’ve mastered the fold, you can work with more circles on the pan at a time – although I only went as far as four at a time.
The cookies harden VERY fast so it’s important not to let them cool – basically at all. It hurts the fingertips a bit, but not too bad. Work quickly or the cookies will break.
Makes about 20-24, depending on how large or thin the cookies are.
Recipe adapted from: hungrygnomes