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1. Position the rack in the center of the oven; preheat the oven to 375°F. Butter two baking sheets, preferably nonstick; set aside.

2. Use a fork to beat the egg whites, chocolate or vanilla extract, and salt in a medium bowl until frothy. Place the flour, cocoa powder, and sugar in a fine-mesh sieve and sift it into the egg-white mixture. Stir with a wooden spoon until smooth.

3. Place 1 heaping teaspoon of batter on one of the prepared baking sheets, then use an offset spatula to smooth the batter into a 5-inch-diameter, paper-thin circle. Bake for 5 minutes until set and somewhat dry. Meanwhile, repeat the process on the other cookie sheet to create a second circle.

4. When the cookie comes out the oven, let it cool on the sheet for just 5 to 10 seconds, or until you can handle it. Meanwhile, start baking the second cookie.

5. Lay the fortune in the center of the baked cookie, then use a thin metal spatula to loosen the cookie from the sheet. Fold one-half of the cookie up and over, to create a half-moon, but leaving a finger-width pocket at the bottom of the circle where the fortune is now enclosed. Then fold each “wing” of the half-moon up toward the center, so that they meet above the cookie, thereby making a rather large fortune cookie. Transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes before cleaning it, drying it thoroughly, and buttering it again. Keep working in this pattern—one cookie baking, one baked cookie being formed—until all the batter is used. Cool the cookies completely on the wire rack before storing.

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NOTE: Chocolate extract is a professional baker’s secret—a distillate from roasted cocoa beans. It’s found in almost all baking supply stores and some gourmet markets.

Recommended storage

2 days at room temperature

Not recommended for freezing

Fortunes

Cut a small piece of paper into strips about 5 inches × 1/2 inch. If using colored paper, make sure it is made with food-safe dyes. Write or type the “fortune” on the thin strip. Fortunes might include:

Absence makes the heart go awander.

All’s fair in love and shopping.

Do you want a boy or a girl?

I got a sitter so we can go out dancing.

I’ll let you guess what’s the only thing better than cookies.

Meet me in the bedroom.

Some things are meant to be—like us.

Thank God you’re not the man I married.

We’re so happy you’re in our lives.

Will you marry me?

You should see the kitchen after making these cookies.

CHOCOLATE GINGERBREAD MEN

Here’s a classic cookie that’s even better when made with chocolate. The extra dryness in cocoa powder means you don’t have to refrigerate the dough to firm it up before you roll it out. You could decorate with the standard candy accoutrements, or use your imagination (we’ve also included a simple frosting recipe). And don’t feel bound by the gingerbread man shape—you could easily make any other shape, provided you use a large cookie cutter.

MAKES ABOUT 24 LARGE GINGERBREAD MEN

31/4 cups plus 2 tablespoons all-purpose flour, plus additional for dusting

2/3 cup cocoa powder, preferably natural cocoa powder, sifted

1 tablespoon ground ginger (see Note)

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon ground cloves

2/3 cup solid vegetable shortening (51/3 ounces), plus additional for greasing the baking sheet

1/2 cup packed dark brown sugar

1 large egg, at room temperature

3/4 cup unsulphured molasses

Raisins and red hot candies for garnish

1. Position the racks in the top and bottom thirds of the oven; preheat the oven to 375°F. Use a dab of shortening on a small sheet of wax paper to grease a large baking sheet; set aside. Whisk the flour, cocoa powder, ground ginger, cinnamon, baking soda, salt, baking powder, and cloves in a large bowl until the spices and cocoa are evenly distributed; set aside as well.

2. Cream the shortening and brown sugar in a second large bowl, using an electric mixer at medium