|Light brown sugar||3 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Egg whites||2 Large|
|Canola oil||2 Tablespoon|
|Pure vanilla extract||1⁄4 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Yellow food coloring||2 Drop|
|All purpose flour||6 1⁄3 Cup (101.33 tbs) (1/3 Cup Plus 1 Tablespoon)|
|Nonstick vegetable cooking oil spray||1|
1. In medium bowl, press brown sugar with back of spoon to remove all lumps. Add granulated sugar, egg whites, oil, vanilla and almond extracts, and food coloring, if using, and whisk until blended. Sift in flour and whisk until smooth. Let batter stand for 20 minutes.
2. Meanwhile, preheat oven to 350°. Lightly coat bakingsheet with nonstick cooking spray. Spoon 1 measuring tablespoon of batter onto prepared baking sheet. With back of spoon, spread batter to 3-inch circle with even thickness. Repeat 3 more times on sheet. Place a muffin pan nearby.
3. Bake in 350° oven until golden around edges, about 5 minutes. Coat spatula with nonstick cooking spray and loosen cookies immediately from sheet. Remove 1 cookie to work surface. (Return baiting sheet with remaining cookies to oven to keep them soft, keeping oven door open.) Flip one cookie over, lay fortune paper in center, and fold cookie in half over fortune. Fold cookie in half again, bending on straight side, to form traditional fortune-cookie shape. Place in muffin-pan cup to hold shape and cool. Repeat with remaining 3 cookies.
4. Cool baking sheet, wipe clean, and coat with cooking spray. Repeat with remaining batter and fortune papers. Store cooled cookies in airtight container at room temperature for up to 1 week.