Makes about 30 cookies
½ cup (1 stick) plus 2 tablespoons unsalted butter
8 large egg whites
1½ cups superfine sugar
2 cups all-purpose flour
¼ teaspoon kosher salt
6 tablespoons heavy cream
2 teaspoons vanilla extract
1/4 cup black tahini, for decorating
Print or write the fortunes on 2 x ½-inch strips of paper.
Preheat the oven to 400ºF. Spray a baking sheet liberally with nonstick cooking spray.
Melt the butter in a small saucepan over low heat and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the egg whites and sugar on medium speed for 30 seconds. Gradually add the flour and salt and beat until incorporated. Add the melted butter, cream, vanilla, and 1 tablespoon water and beat until incorporated.
Pour a tablespoon of batter onto the prepared baking sheet and spread it with the back of a spoon into a thin circle. Dip a toothpick into black tahini and drop several small dollops onto each cookie. Using the toothpick, drag through tahini to create swirls throughout the cookie batter. Repeat on remaining cookies. Leave 2 inches of space between each cookie. Bake the cookies on the middle oven rack for 6 to 8 minutes, or until the edges slightly darken. Remove from the oven.
Use an offset spatula to lift up the first cookie, and place a fortune in the center of the cookie. Using your fingers or the end of a wooden spoon, fold the cookie in half and pinch together to form a loose semicircle. Carefully bend the two open ends of the cookie toward each other. Place the cookie in a small bowl or muffin tin and allow it to set for 4 to 5 minutes. Repeat with the remaining cookies. The cookies keep in an airtight container for up to 1 week.