Named after you know who. Ho Ho Ho. Enjoy!
- Makes about 30 cookies. This recipe can be halved, if desired.
- 1 cup margarine
- 1½ cups granulated white sugar
- 1 tsp vanilla
- 4 tbsp soy milk whipped with 2 tbsp cornstarch
- 3 cups unbleached white flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp tapioca starch or cornstarch
- 2 tbsp cinnamon
- 4 tbsp granulated white sugar
- 1 tbsp cocoa powder (optional)
- Preheat your oven to 300°F.
- In a large bowl, cream the margarine and sugar together until smooth.
- Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
- In a smaller bowl combine the flour, baking soda, salt, and tapioca/corn starch.
- Stir this into the wet ingredients and combine well.
- In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
- Begin rolling the cookie dough into balls of about 3 tbsp each.
- Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet.
- Continue until all the dough is used up.
- Using the bottom of a glass, press down on each ball until they are about an inch thick.
- Bake for 12 – 14 minutes, and no more.
- The cookies should still seem very soft when you remove them from the oven.
- Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.