2 eggs
1/2 cup margarine, melted
1 cup all-purpose flour
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 (10 ounce) can crushed corn
1 (14 ounce) can sweetened condensed milk
1 1/2 tablespoons water
Preheat oven to 425 degrees F (220 degrees C). Line a cookie sheet with foil.
In a medium bowl, cream together the margarine and flour. Stir in 1 cup of the flour mixture at a time, using approximately enough flour to make a well in the bowl and smooth the top.
Pour the melted margarine mixture into the pan. Cook over medium-high heat until just cooked through. Remove from the pan and stir in brown sugar and flour; mix until all the ingredients are coated. Stir in salt and 1 cup of milk.
Divide the batter into two balls 1/2 inch in diameter. Bake 3 minutes in the preheated oven. Let stand at room temperature until firm.
To make the filling, combine the corn and condensed milk mixture with the remaining 1 cup flour, all-purpose flour, and salt; stir well to combine. (Using a pastry bag, pipe liquorice-colored maraschino cherries onto the filling.) Serve immediately.
To make the lingonberry sauce: pour the first tablespoon of rum into one of the margarita glasses; this gives the mound of cereal a special coppery sheen. Add 4 fluid ounces lime juice to lightly beat with a mixer, then stir in 4 cups boiling water. Cook until the rim is golden, about 3 to 4 minutes.