Ingredients for around 20 cookies:
2 large egg whites
1/2-teaspoon pure vanilla extract
1/2-teaspoon pure almond extract
3 tablespoons vegetable oil
1/2 cup all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup granulated sugar
3 teaspoons water
Preparation:
In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.
Add the flour, cornstarch, salt and sugar and the water into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.
Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (11 – 12 minutes).
Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape.
Continue with the rest of the cookies.
