The Fortunate Few

What You Will Need

2 baking sheets

1 (4-inch) off-set spatula, available at most cookware stores

Parchment paper

Airtight plastic containers for storing cookies

Paper for writing fortunes

Chinese food take-out boxes, available at many stores that sell wrapping and tissue papers

Tissue paper

CHOCOLATE FORTUNE COOKIES

1/2 cup butter

3/4 cup plus 2 tablespoons flour

1/4 cup cocoa powder

3 egg whites

3/4 cup sugar

1/8 teaspoon salt

1/4 teaspoon vanilla extract

2 tablespoons cold coffee

These cookies require patience and a little bit of dexterity, but the results are rewarding. The first time you make these, you might want to bake only two cookies at a time and shape them quickly after they come out of the oven. As the cookies cool, they become difficult to fold and shape. There’s no need to change parchment paper between batches.

Melt butter and let cool to lukewarm.

Sift together flour and cocoa powder.

Whisk egg whites in separate bowl until slightly frothy. Whisk in sugar and salt. Stir in vanilla and coffee. Stir in flour-cocoa mixture. Slowly add melted butter, stirring to incorporate.

Line two baking sheets with parchment paper. Trace two 3-inch circles on each sheet of parchment. Turn parchment over so traced side faces down.

Place about 1/2 tablespoon batter in middle of each circle on one baking sheet. Using drawn outline as guide, spread batter as evenly as possible into circle with small off-set spatula. Batter should be about 1/16-inch thick.

Bake at 350 degrees 10 minutes. Edges will look dry. While cookies are baking, repeat process with batter on second baking sheet.

Remove cookies from oven. Working quickly, turn over one cookie with spatula, place fortune in middle and fold in half, lining up edges and pressing to seal. Place handle of wooden spoon in middle of folded side and fold around handle as much as possible. Stop folding if cookie begins to crack. Hold in place a few seconds until cool enough to hold its shape. Repeat with second cookie. If cookies become too cool to fold, return to oven for few seconds to soften cookie. Repeat until all batter is used.

Cool completely and store in airtight container.

24 to 30 cookies. Each of 30 cookies:

62 calories; 46 mg sodium; 8 mg cholesterol; 3 grams fat; 8 grams carbohydrates; 1 gram protein; 0.05 gram fiber.