After baking, work quickly to shape the cookies before they harden. Place a fortune in the center of cookie round and loosely fold the cookie in half. Then press the center of the folded edge over the rim of a glass to bend the corners together.
PREP: 1 hour BAKE: 7 minutes per batch at 350°F MAKES: 15 cookies
2 egg whites
½ cup superfine sugar
½ cup flour
3 Tbsp. butter, melted and cooled
¼ tsp. lemon extract
¼ tsp. almond or vanilla extract
¼ tsp. salt
15 2½×½-inch fortunes
1. Preheat oven to 350°F. Line a small baking sheet with a Silpat.* To make a template, cut a 4-inch circle out of a piece of thin cardboard (cut out the circle from its center so the cardboard piece stays intact); discard the circle. (Or draw three 4-inch circles, spaced 2 inches apart, onto a piece of parchment paper; place parchment underneath the Silpat to use as a template.)
2. In a large bowl beat egg whites and sugar with an electric mixer for 3 minutes or until mixture is slightly thickened and falls from a spatula in ribbons. Beat in the next five ingredients (through salt) on low until combined. Set the cutout cardboard template on the prepared baking sheet. Place 1 Tbsp. of the batter in the center of the circular hole in the template. Using a small spatula, spread the batter evenly to the edges of the circle. Repeat until you have three circles. Bake about 7 minutes or until edges are browned. Place hot baking sheet on top of a kitchen towel.
3. Working quickly with one cookie at a time, place a paper fortune in the center of a cookie. Using a small spatula and your fingers, fold the cookie in half (use rubber gloves to protect hands, if necessary). Place the folded edge across the rim of a drinking glass and pull the pointed edges down, one on the inside of the glass and one on the outside. Place folded cookies into 2½-inch muffin cups to hold their shape until firm. Immediately repeat with the two remaining baked cookies. Repeat baking and shaping with remaining batter.
*Recipe Note: A Silpat is a nonstick silicone baking sheet liner that provides even heat transfer. If you don’t have one, you can line your baking sheet with parchment paper. Reduce baking time to 6 minutes, and make two cookies at a time instead of three.
PER COOKIE: 64 cal., 2 g fat (1 g sat. fat), 6 mg chol., 64 mg sodium, 10 g carb., 0 g fiber, 1 g pro.
After baking, work quickly to shape the cookies before they harden. Place a fortune in the center of cookie round and loosely fold the cookie in half. Then press the center of the folded edge over the rim of a glass to bend the corners together.