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1/2 c. all-purpose flour
1 Tbsp. cornstarch
1/3 c. granulated sugar
1/8 tsp. salt
1/4 c. melted butter
4 egg whites (large eggs)
2 Tbsp. milk
1 1/2 tsp. almond extract

Preheat oven to 300 degrees to 325 degrees. Combine flour, corn-
starch, sugar and salt in a bowl. Beat in melted butter, egg
whites, milk and almond extract until batter is smooth. A
tablespoon at a time, drop batter onto a buttered, heavy (it
must be heavy) non-stick baking sheet. (On the first try, bake
only two cookies at a time. Thereafter, bake a maximum of four
cookies per sheet.) Space cookies about 3 inches apart, they'll
spread while baking. Bake 10 minutes on center oven rack until
cookie edges are golden brown.
Now, work fast! Use a metal spatula to slide one cookie
off the baking sheet and onto a smooth kitchen towel. Wearing
light cotton gloves (to keep fingers from burning), immediately
place a paper fortune onto the center of the cookie and fold
the cookie in half, pressing the edges to seal. Bend the
folded edge over a glass or bowl rim (to give the cookie its
familiar bend in the middle) and place in a muffin pan, which
helps the cookie keep its shape while it cools. Take the next
cookie off the baking sheet and repeat the process.
Remember to bake only two cookies the first time, until
you develop the speed needed for the folding operation. After
15 to 30 seconds out of the oven, the cookies become rock hard,
and it is impossible to bend them. This recipe makes about 24
fortune cookies.

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