To make the Granita: In a bowl whisk the liquids together. Take off 1/2 cup of the liquid, add the sponged gelatin and warm it to melt the gelatin. Combine all the liquids and pour into an 8 by 8-inch pan. Freeze overnight. Scrape the next day into a freezer container.
Preheat the oven to 350 degrees F.
To make the Fortune Cookie: Cut a stencil out of a plastic coffee can lid in the shape of a 6-inch disk.
Whip the egg whites until stiff and chill.
In a mixer, cream the butter; then add the sugar and continue mixing. Add the flour and blend in; then add the vanilla and blend again. Add the chilled egg whites and mix on low until well incorporated and the batter is smooth.
With a small offset spatula, spread batter through the stencil onto a silicone baking mat- or parchment paper-lined cookie sheet, about 4 per cookie sheet. Bake until light golden brown, 7 to 8 minutes.
Quickly remove the pan from the oven and 1 at a time place a fortune across the center with a bit hanging out. Fold cookie circle in half over fortune; then in half again with flaps only slightly overlapping each other, bringing the opposing sides together and pinch. Let cool. Serve next to a frozen bowl of granita.
Recipe courtesy of Gale Gand