1/2 cup vegetable oil
1 (2 fluid ounce) containers frozen whipped topping
1 (4 ounce) can sliced black olives, drained
1 (12 ounce) package vegan cream cheese
4 egg yolks
1 (8 ounce) package cream of mushroom soup mix
1 teaspoon gold glaze
2 tablespoons soy sauce
3/4 cup chopped black olives (optional)
In a medium bowl, mix the oil, whipped topping and black olives. Mix until thoroughly mixed. Roll the mixture into pretty veggie shapes and roll until thick like rolled oats.
Remove cookie dough from refrigerator and sprinkle each veggie with the 2 teaspoons gold glaze. Roll veggie shapes on sheets of waxed paper, taking care to crush the lemons and seeds used as building blocks. Cut the veggie shapes into small oblong squares.
BEAT the creamed mixture for 2 minutes at high speed. Add additional 2 tablespoons glaze if preferred. Roll and bake at least 75 minutes, or until a toothpick inserted into the center of the cookie comes out clean. Cool completely in pan. Serve or refrigerate for future use.
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