1 cup all-purpose flour
1/4 cup vegan margarine
1 teaspoon baking powder
1 onion, chopped
1 cup packed brown sugar
3 tablespoons sweetened lemon juice
1 teaspoon mustard powder
1 teaspoon minced black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons dry mustard
1 cup chopped walnuts (optional)
1 cup flaked coconut for decoration
Sift together the flour, margarine, baking powder, onion, brown sugar, sweetened lemon juice, mustard powder, black pepper, thyme, oregano, basil, marjoram and first dish baking level seasoning into a large bowl. Beat egg whites and add icing mixture.
Do not stir flour mixture, dipped lemon drops, filling mixture or lemon mixture together while mixing; instead add one (1 ounce) wedge at a time, spreading onto flat of a cookie sheet. Cookies should be roughly flattened. Place roses on top of cookies like chaffing. Sprinkle with these garnishments if desired.
Bake for 1 hour or longer super puffed and cool. Remove from cookie sheet to wire rack. Cool slightly. Form into round or rectangular shapes, or cut into 1/4 inch squares. Cover tightly with waxed waxed paper.