Stir together sifted flour, salt, cornstarch and sugar.
Add salad oil and egg whites and stir until smooth.
Gradually stir in water just until blended.
Foil cover the cookie sheet. Drop level tablespoon of batter for each of 6 cookies. Use back of spoon to spread batter evenly into 4 inch circle.
Bake for about 20 minutes.
Flip cookie onto cotton gloved hand
Hold fortune in center of pliable cookie while folding cookie in half
Grasp ends of cookie and draw gently down over edge of muffin pan to crease at center of cookie
Fit cookie in muffin pan (points down) to hold shape as it cools If cookie hardens too quickly, return to oven for about 1 minute. Store in airtight container.
