1/4 c. all-purpose flour
2 tbsp. sugar
1 tbsp. cornstarch
Dash salt
2 tbsp. cooking oil
1 egg white
1 tbsp. water
1/2 tsp. vanilla

Before making the cookies, wrap fortunes on strips of paper 1/2" wide and about 6" long.

In a small mixing bowl, stir together flour, sugar, cornstarch and salt. Add cooking oil and egg white and stir until mixture is smooth. Add water and vanilla. Stir well.

Lightly grease a skillet or griddle with cooking oil. Make 1 cookie at a time. For each cookie, pour 1 tablespoon of the batter in the skillet or griddle and spread to a 4" circle. Cook over medium low heat about 4 minutes or until light brown. Turn with wide pancake turner and cook 15 seconds more. Working quickly, follow directions below for shaping cookies. Makes 8 cookies.

When the cookie is done on both sides, use a wide pancake turner to lift it out of the skillet onto a pot holder. Working quickly while the cookie is still soft, put a fortune in the middle and fold the cookie in half. Bend the folded side over the edge of a bowl. Gently pull on the ends so edges of cookie come together. Put in a muffin pan to cool.