Place margarine in large mixing bowl; soften
Beat margarine, oil, granulated sugar and lemon
n the refrigerator.
Some recipes call for the dough to
illing on bottoms of 16 cookies.
Top each with one
Preheat oven to 375\u00b0 F.
Sift together cornstarch and sugar.
Add coconut, salt, egg and margarine.
Mix with your fingertips to form a dough ball.
Roll dough into 2-inch cylinder.
Cut into 1 inch slices to form cookies.
Place cookies on greased cookie sheet.
Use the tines of a fork to make grooves on the top of the cookies.
Bake for 15 minutes.
Let cool completely and keep in a tightly closed tin.
ccasionally, until golden.
For cookies: combine flour, sugar, butter, cocoa
In bowl, beat butter or margarine, 1 cup granulated sugar and
medium bowl.
Put margarine and sugar in the bowl
Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs one at a time, mixing after each addition. Add almond extract, flour, baking powder, cream of tartar, and salt. Add a few drops of red food coloring to the dough and swirl through mixture. Do not over mix. Chill dough thoroughly.
Roll chilled dough into balls and place on greased cookie sheet. Flatten balls slightly. Bake for exactly 10 minutes. While cookies are baking, mix together the glaze ingredients. Glaze cookies while warm.
Preheat oven to 350\u00b0F.
Beat together margarine, brown sugar and egg.
In a separate bowl, combine oatmeal, flour, baking soda, cinnamon and salt.
Stir oat mixture into margarine mixture and mix until well combined.
Stir in yogurt to make a thick batter.
Drop by rounded teaspoonfuls onto greased cookie sheets.
Bake for 10-12 minutes or until cookies are golden around edges.
00b0F.
Mix together the margarine and agave nectar.
In
Preheat the oven to 180\u00b0C / (350\u00b0F).
In an electric mixer, beat on medium speed the sugar, margarine and the lemon zest until a creamy mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and mix until obtain a compact mixture.
Mold small portions of the dough with your hands and place them in muffin pans. Bake about 15 minutes until they begin to turn golden brown.
Remove the cookies from oven and let cool slightly. Unmold and sprinkle the cookies with sugar and cinnamon.
Preheat oven to 375\u00b0F(190\u00b0C). Beat the margarine, vanilla, eggs and.
Splenda together. Stir in yogurt.
Sift dry ingredients together. Add liquid ingredients and stir to.
combine well. Fold in the raisins. Drop by rounded tablespoons, 1 inch apart onto an ungreased cookie sheet. Bake approximately 10 minutes, or until light brown.
Cool slightly and remove from the cookie sheet.
Yields: 18 jumbo cookies or 36 smaller cookies.
edium speed.
Add melted margarine and beat well to combine
he frosting, beat cream cheese, margarine, milk and vanilla in medium
Cream margarine, oil, sugar and 1 T water until light and fluffy.
Mix in remaining 2-3 T of water and beat well.
Mix dry ingredients.
Add to margarine mixture and mix until combined.
Refrigerate for 30 minutes to an hour.
Preheat oven 400\u00b0F (200\u00b0C) and grease a cookie sheet well.
Make 24 balls (can also do drop cookies).
Bake for 10 minutes, should be very puffy.
Allow to cool for 5 minutes on baking sheet, they will fall considerably due to the lack of egg.
Preheat oven to 350.
Combined wet ingredients and dry ingredients separately in separate bowls. Add wet ingredients to dry ingredients, mix well to combine.
Spoon a tablespoon of mixture onto greased cookie sheet an inch apart. Bake at 350 for 20 minute or until firm. Cool on cookie sheet for 10 minuets then move to wire cooling rack.
Combine ingredients for icing and set aside.
Apply icing to cookies after cookies are completely cooled.
pray.
Roll out the cookies and cut into your desired
inch. To create the cookies you will need two different
easpoonfuls (or tablespoonfuls for bigger cookies) onto greased cookie sheets spacing