• Serves: 12
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 min


  • 1 cup flour
  • 2 tbsp cornstarch
  • ¼ cup sugar
  • A pinch salt
  • ⅓ cup canola oil, plus extra for greasing cookie sheet
  • 3 egg whites
  • ⅓ cup Welch's 100% Grape Juice


1. Preheat the oven to 350 degrees. Lightly coat a baking sheet with canola oil and set aside. In a large bowl, combine the flour, cornstarch, sugar, and salt together until incorporated. In another medium sized bowl, whisk together the canola oil, egg whites, and grape juice until homogenous. Add the liquid mixture into the dry ingredients at a steady stream and whisk until the batter is smooth.

2. Spoon one tablespoon of batter onto the greased baking sheet and use a back of a large spoon to gently spread the batter into a thin 4-inch circle. Repeat until batter is used up.

3. Place the baking sheet into the oven and bake for about 10 minutes or until the cookies begin to brown lightly. Working with one cookie at a time, remove a cookie from the oven with a spatula being careful not to crack it. Flip it over and place a fortune in the center. Fold the cookie into a half moon shape and curl to bring the two corners together. Place in an empty muffin tin cool and set in shape. Repeat with the remaining cookies, leaving the other cookies in the warm oven until ready to mold.

Nutrition per Serving

Serving Size: 1 cookie
  • 30 calories
  • 0.2g fat
  • 0.1g saturated fat
  • 0.2mg cholesterol
  • 21.9mg sodium
  • 6.7g carbohydrates
  • 0.1g fiber
  • 3.6g sugar

You Might Also Like

Fruity Thumb Print Cookies
Fruity Thumb Print Cookies

These cookies are hard to resist thanks to the fragrant toasted coconut and sweet centers of Welch’s Grape Jam.

Get Recipe

Mini Raspberry Breakfast Tart
Mini Raspberry Breakfast Tart

Forget store bought, making breakfast tarts is easy to do at home and uses pantry staples like Welch’s Natural Raspberry Spread! Out of raspberry? Choose any of Welch’s spreads in this delicious recipe.

Get Recipe