1/2 c. flour
1/3 c. sugar
1/4 c. melted butter
2 tbsp. milk
1 tbsp. cornstarch
1/8 tsp. salt
4 egg whites (lg. eggs)
1 1/2 tsp. almond extract

Preheat oven to 300 or 325 degrees. Combine flour, cornstarch, sugar and salt in bowl. Beat in melted butter, egg whites, and almond extract until batter is smooth. Drop batter a tablespoon at a time onto buttered heavy (it MUST be heavy) non-stick baking sheet.

On the first try, bake only 2 cookies at a time; afterwards, a maximum of 4 per sheet. Space cookies 3 inches apart--THEY SPREAD! Bake 10 minutes until edges are golden brown. NOW WORK FAST! Use metal spatula to slide one cookie onto smooth kitchen towel. Use gloves to keep from burning fingers, place paper fortune on center of cookie and fold cookie in half, pressing edges to seal.

Bend folded edge over glass or bowl rim to give cookie the familiar shape. Place in muffin cup to help keep shape until cool. Repeat! Remember to bake only 2-4 at a time. You must work fast since after 15-20 seconds, the cookies become hard and impossible to bend.