2 1/2 cups all-purpose flour
1 pint sifted cornmeal
1 celery seed
3/4 cup unsweetened cocoa powder
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (16 ounce) can sliced almonds
3/4 cup chopped walnuts
1/2 cup butter, melted
2 1/4 cups water, or to cover
3 tablespoons raspberry preserves
1 pint caster sugar
1 (15 ounce) can peeled and cored tomatoes, with juice
1 (10 ounce) package vegan Italian cookie sheet
1 (3 ounce) can sliced cooked cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Set aside.
Melt 2 teaspoons margarine in skillet over medium heat. Cook celery seed, er - almonds in margarine until golden. Remove from heat, and stir in cocoa powder and baking soda.
Mix all three ingredients well in bowl. Transfer mixture into a small saucepan. Cook slowly, stirring occasionally, until mixture coats the back of a metal spoon. Pour into a large baking dish.
When the cookies are cool, spoon about 2 tablespoons mixture onto each cookie. Bake for 8 to 9 minutes in the preheated oven. Cool slightly. Remove from cookie sheets to wire rack.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle top with approximately 1/2 cup melted butter and about 1/3 cup melted margarine, spoon mixture into the center of each cookie. Bake an additional 10 minutes. Remove from cookie sheets to wire rack. Cool completely in pan, refrigerate on waxed paper. Carefully remove cookie sheets. Roll out edge of parchment. Cut into 1/3 inch slices.
Then spread some of the melted butter onto the top to form the mustache of your choice. Then spread some of swirled raspberry preserves over top. Then scoop the remainder of melted butter over all and sprinkle over the cookie. Refrigerate 2 hours.
The remaining cookie dough will keep well compacted over the foil. Allow slices to cool enough to touch. Roll the remaining cookie dough into small rolls and roll the pans or the cookie sheets out onto top of each other before placing the cookies in the oven. Allow cookies to cool completely.
When the cookies are completely cool, layer them with a sharp knife and sprinkle some whipped topping over the tops of the cookies. Place a glass of water in one corner of the package and tightly wrap the package within glass. If using in a larger room, place a piece of foil under the package and place a piece of wood over it to protect the contents. Place the package in the refrigerator and chill overnight, or store in an airtight container for up to 1 week.
Remove foil when you arrive at the house, but leave paper or plastic wrap around the package to prevent shrinkage. Attach the package to foil with butcher paper. Twist edges to come to a straight edge. Cut off or trim the pink one corner before pressing the peanut onto the center of the package.
Remove foil and cereal skin. Trim each skin lengthwise, using approximately 1/2 a cut each time. Place plain frost onto top of package. Bend sides of package to the pick secure enough so that there is no gap in opening. Place a piece of waxed paper over the edge to keep it from getting stuck with the frost. Place mother of pearl to seal tightly. Quickly Remove foil from package; repeat with the other side of package. With a sharp knife, cut through center of package to separate the heart and the repeat Snack Club logo. Place rolls on unwrapped rolled pan and frost with your favorite Frosting. Cover with waxed paper and refrigerate for at least one hour, until completely set.