Fortune Cookies

Make the Batter

• In a medium bowl, whisk the egg whites until they are frothy and bubbly, but not stiff enough to hold peaks.
• Whisk in the granulated sugar until fully dissolved.
• Sift in the all-purpose flour and salt. Whisk until the batter is completely smooth and free of lumps.
• Stir in the melted butter, water, vanilla extract, and almond extract. Mix until the batter is uniform and has a thin, pourable consistency.

Bake in Small Batches

• Drop 1 tablespoon of batter onto the prepared baking sheet. Using the back of the spoon, spread it into a thin, even circle about 3.5 to 4 inches in diameter.
• IMPORTANT: Bake only 2-3 cookies at a time. You must fold them while they are hot, and you will not have time for more than this.
• Bake for 7-9 minutes, or until the outer 1/2-inch edge is golden brown while the center remains pale. The timing is crucial for pliability.

Fold the Cookies (The Quick Part!)

• Open the oven and, working quickly, use the spatula to lift one cookie. Leave the others in the oven with the door ajar to keep them warm and pliable.
• Flip the hot cookie over in your hand (use thin cotton gloves if your fingers are sensitive). Place a fortune slip in the center.
• Fold the cookie in half to create a semicircle, gently pinching the straight edges together.
• Immediately place the center of the folded edge onto the rim of the coffee mug. Pull the two pointed corners down, one on the inside and one on the outside of the mug, to create the classic crescent shape.
• Quickly place the folded cookie into a cup of the muffin tin. This will hold its shape as it cools and hardens.

Repeat and Cool

• Quickly fold the remaining cookie(s) from the first batch.
• Continue the process of spooning, baking, and folding the batter in small batches until it is all used.
• Allow the finished cookies to cool completely in the muffin tin for at least 20 minutes. They will become perfectly crisp as they cool.