Paula Deen recipe and merged the two with fabulous results!
I first tried to make them on tin foil (I didn't have parchment paper) that did not work. Just use a regular cookie sheet and spray with pam before putting down the dough. I use a rubber scraper and spread the dough in a circle motion making it really thin. You want it to be as thin as crepe dough or thinner and really small- you'll be tempted to make them big but don't, they fold easier and cook better if they're small. If you use regular paper it will stick to the cookie but I didn't have any rice paper on hand, so they were a little hard to get out- BUT the cookie tasted yummy- much better than store bought ones and were crunchy.
3 egg whites
1/2 cup sugar
1/2 teaspoon almond extract (I didn't use)
1/2 cup flour
2 Tablespoons water
1. Preheat oven to 375. Grease cookie sheets or line with parchment paper. Have fortunes ready to go on small strips of paper folded in half (rice paper works best).
2. Whip the egg whites and sugar until frothy, about 2 minutes. Add vanilla and/or almond extract and water. Mix in flour. Batter should resemble thin pancake batter.
3. Spoon batter into 3" circles on greased baking sheet, spreading very thin, don't do more than 4 at a time
4. Bake for 5-7 minutes until edges begin to brown slightly. Using a metal spatula quickly remove cookie (one at a time, working quickly- the cookie will harden in seconds) place fortune in center, fold in half (or thirds if you have a large cookie), then fold ends together. Place in muffin tin to cool and help hold shape.