Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and remaining ingredients in a food processor; process until blended. Scrape batter into a bowl using a rubber spatula; cover and chill 1 hour.
Preheat oven to 40
Cover 2 large baking sheets with parchment paper. Draw 3 (3-inch) circles on paper. Turn paper over; secure with masking tape. Spoon 1 teaspoon batter into center of each of the 3 drawn circles; spread evenly to fill circle.
Bake one sheet at 400 for 5 minutes or until the cookies are brown just around the edges.
Remove from the oven. Working quickly, loosen edges of cookies with a spatula, and turn over.
Lay the handle of a wooden spoon and a prepared fortune along the center of 1 cookie. Fold cookie over so the edges meet over the spoon handle; press edges together.
Remove spoon. Gently pull the ends of the cookie down over the rim of a small bowl (or jar); hold for a few seconds or until set. Repeat procedure with remaining cookies.
Repeat procedure until all of the batter is used. Cool cookies completely; store in an airtight container.
