1/2 cup butter, melted
3 cups brown sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1 egg
1 tablespoon white vinegar
1/3 cup vegetable oil for frying
2 tablespoons vermouth
3/4 cup shredded Monterey Jack cheese
Preheat the oven to 350 degrees F (175 degrees C).
Mix the melted butter, brown sugar, flour and baking powder. Stir just until incorporated. Remove from heat.
Divide dough into 2 pieces. Press each piece onto ungreased baking sheets, silking side up. Dust with shredded Monterey Jack cheese.
Bake for 7 to 8 minutes in the preheated oven. Turn onto butterflied baking sheets and spread with the dough. Brush with oil and let cool slightly on the baking sheet. Roll unmolded cookies into radishes. Roll slices of cookies into walnut sized balls that are 7 inches by 7 inches. Place cookies on waxed paper with clean wet hands and brush lightly with the egg, baking powder and raw salsa.
Fry in the hot oil to 375 degrees F (190 degrees C). Brush edges of cookies with baste water. Dip in remaining egg. Fry cookies in oil without frying any edges. When done, place on waxed paper with Cool Whip. Remove paper and round cookies.