Makes approximately 34 cookies
Preheat oven to 375 degrees (F). Prepare sheet pan by covering with parchment paper.
Combine eggs and sugar in a large bowl. Whip together for a few minutes.
Add in melted butter, vanilla extract, almond extract, and water.
Mix flour into wet ingredients.
Use a tablespoon to spoon batter onto the parchment paper, making really thin crepe-like circles about 3 inches in diameter.
Bake for 7 - 9 minutes. The edges should turn light brown.
Flip the baked circle with a spatula. (If you are putting in a fortune, slip it in at this point.) Fold the cookie in half and gently touch the golden edges together.
Place the middle of the cookie on the edge of a cup. Hold it there for three seconds to create a fortune cookie bend.
Put the shaped fortune cookies into separate spaces in a muffin tin to cool down.
Bake the cookies two (or three) at a time because you'll have to fold them quickly.
Use oven gloves if you don't want to singe your fingers.
I found the cookies baked more evenly if you preheat the baking sheet first before spreading the batter.
These are best eaten the same day as they soften over time. To crisp up any leftover cookies, place them on a parchment-lined baking sheet and bake in a preheated oven at 350 degrees (F) for 7 to 8 minutes. Cool on a wire rack. If you've inserted a paper fortune, remove before reheating. My husband actually preferred the twice-baked fortune cookies since they were extra crunchy.
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