Cookie Ingredients:
1 cup safe margarine
1 cup sugar
2.5 tsp vanilla
1/2 tsp salt
1.5 Tbsp oil, 1.5 Tbsp water, 1 tsp baking powder, mixed together
2.5 cups flour
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Beat margarine and sugar in large bowl until light and fluffy. Add vanilla, salt, and oil/water/baking powder mixture. Stir in flour until well mixed.
2. Shape cookies into balls and drop onto cookie sheets. Flatten cookies with a glass dipped in sugar (wet glass the first time, then dip in sugar before each cookie). ...OR... Roll out about 1/4" thick and cut with a cookie cutter.
3. Bake until golden, about 10 minutes. Cool on wire racks.
Icing Ingredients:
1 cup confectioners' sugar
2 teaspoons milk substitute or water
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
Directions:
1. In a small bowl, stir together confectioners' sugar and milk until smooth.
2. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
3. Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
What Jen Does:
Jennifer uses rice milk in the icing. If I'm not mistaken, she uses Fleischmann's unsalted margerine.
The original recipe author adds, "I actually put the icing into zip baggies and cut a very small corner off and pipe the icing onto the cookies. They will dry over a period of several hours and you will be able to put them in bags without having the icing stick."
Special Diet Considerations:
Catherine notes that McCormick and many other brands of almond extract use oil of bitter almond, meaning it is extracted from fruit stones and is not actually from nuts. Therefore, I'm labeling this recipe as tree nut-free. I bet it would taste good with almond milk for those who can have it!
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