Sift flour, then measure 1 cup into a bowl. Stir in 1/4 t salt, 2 T cornstarch and 6 T sugar. Add 7 T salad oil and 1/3 c egg white (2-3 eggs); stir until smooth. Gradually stir in 3 T water until blended. On a cookie sheet, covered with foil, drop a level tablespoonful of the batter for each of 6 cookies. Use the back of the spoon to spread batter evenly into a 4" circle. Bake in a 350 degree oven for about 20 min, or until light brown.

Remove one cookie at a from the oven with a wide spatula, working quickly, follow steps 1 through 4.

1. Reach into the oven, remove one, cookie, and flip over onto a gloved hand (cotton gloves).
2. Hold forrtune (paper cut into 1/2"x3" strips with quotation, assignments, etc on each piece) in center of pliable cookie while. you fold it in half.
3. Grasp ends of cookie and draw gently down over edge of pan to crease.
4. Fit cookie into muffin pan to hold shape as it finishes cooling.
 If a cookie hardens too fast or starts to crack, return it to the oven for about 1 minute before continuing the fold. When completely cool, store in airtight containers. Makes 1-1/2 doz cookies.

Source: Mary Glass