Molly Yeh’s fortune cookies are flavoured with vanilla, almond and cardamon.
Special equipment: 12 strips of paper with fortunes
Preheat the oven to 375°F.
In a medium bowl, whisk together the sugar, flour, salt and cardamom. In a separate medium bowl, whisk together the extracts and egg whites. Sift in the dry ingredients and whisk it — whisk it good — until you have a smooth batter.
Grease a baking sheet with cooking spray. Spread 1 tablespoon of batter into a 3-inch circle on the baking sheet (it helps to use the lid of a mason jar as a guide); make 2 more circles on the baking sheet (only bake 3 circles at a time so you have time to mold the cookies before they cool). Bake until the edges are brown, 5 to 7 minutes.
Working quickly (but carefully, so as to not burn your fingers), use a spatula to flip a circle over. Place a fortune in the centre, fold the circle in half and then pick it up and bend the folded side over the edge of a bowl to form a fortune cookie shape. Place in a muffin tin so the shape holds while it cools. Repeat with the remaining circles. Bake and mold the remaining batches.