1 1/2 cups margarine, softened
4 eggs, beaten
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup chopped fresh parsley
1 egg white
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1 (8 ounce) can evaporated milk
2 tablespoons lemon juice
1/2 cup margarine
In a large bowl, cream together the margarine, eggs, vanilla extract and flour. Beat in the baking soda, salt, cinnamon and parsley. Combine the flour, baking soda and salt; stir into the creamed mixture until evenly blended. Fold in the cinnamon sugar, brown sugar and brown sugar; add to the mixture by 1/4 cup. Pour the batter into prepared cookie sheets.
Bake for 2 to 3 minutes in the preheated oven, until a toothpick inserted into the center of the cookie comes out clean. Cool cookies on a wire rack to cool completely. Allow cookies to cool on waxed paper and waxed cloth before removing from waxed paper.
Remove the cookie from the wax and with a little bit of lemon juice, drizzle over the tops of cookies while still warm.