Cookie Doughnuts Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or lines with butter-sliced almonds. Place margarine in the top of a double boiler or in a small bowl, mixing well. Use hands to mix margarine between 2 sheets of waxed paper. Spread 1 cup margarine mixture on the prepared cookie sheets. On large cookies, spread 3-4 tablespoons margarine mixture onto each cookie; peel and frost with gold frosting.

On small cookies, spread 2 tablespoons margarine mixture onto each cookie; peel and frost with cream frosting. Snowwhite or cornflake cookies (optional) or icing sugar if desired.

8 1/2 cups phyllo dough

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1 cup chopped orange zest

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon vanilla extract

2 teaspoons coffee flavored liqueur

1 tablespoon lemon juice

1 (3 ounce) can sliced pecans

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

Sift together the flour, baking soda, olive oil, baking powder and brown sugar. Set aside.

Mix together the egg, 1 cup orange juice, brown sugar, 1 cup pecans and lime zest.

Pour the lime zest into the margarine mixture, whisking constantly. Add the pecans. Pour the lime juice mixture into the cookie sheet center.

Bake for 8 to 10 minutes in the preheated oven, or for 5 to 6 minutes in the 350 degree F (175 degrees C) oven. Cool completely on the cookie sheet and return to the refrigerator.