Bake only 2 ot 3 at a time so you can shape them as soon as they leave the oven, before they turn crisp. If your skin is sensitive, consider wearing soft, snug-fitting cotton gloves while handling the hot cookies. A cookie that has become too brittle to mold can easily be softened by returning it to a warm oven for 10 to 20 seconds.
| 1/2 | Cup | Flour |
| 1 | Tbsp. | Cornstarch |
| 1/4 | Cup | Sugar |
| 1/4 | Cup | Vegetable oil |
| 2 | Egg | Whites |
| 1 | Tbsp. | Orange flour water |
| 1/2 | Tsp. | Orange zest, grated |
| 12-16 | Fortunes | That you have hand witten or |
| Typed |
In a mixing bowl, stir together flour, cornstarch and sugar to combine thoroughly. Preheat oven to 325°. Add to flour mixture, the oil and egg whites; beat at high speed until smooth. Mix in orange flower water and orange zest. Make 2 or 3 cookies at a time, dropping batter by level tablespoons, about 3 inches apart, onto well-greased or non-stick baking sheet. Use back of a spoon to spread each portion of batter evenly to a 4" diameter circle. Bake until cookies are a light golden brown, about 10 to 12 minutes. Remove cookies from oven. Using a wide flexible spatula, immediately remove 1 hot cookie at a time from baking sheet. Working quickly, hold cookie flat, smooth side down; position paper fortune in center of cookie. Gently fold cookie in half to make a half-moon shape, with open side facing up (like a taco). Crease center of the folded side of the cookie by gently pressing it against the edge of a bowl. Place finished cookies, pointed ends down, in a muffin pan to cool. Using remaining batter, repeat steps for making cookies. Store cookies in a tighly covered container for up to a week.