1 1/2 cups all-purpose flour
2 eggs
2 tablespoons vegetable oil
2 teaspoons baking powder
1 pinch salt
3 tablespoons vegetable oil
1 1/2 cups unsifted all-purpose flour
1 tablespoon margarine, softened
2 tablespoons cider vinegar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons milk
1 1/2 quarts water
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Roll a medium sized cookie from the flour and butter into a 1 inch balls. Roll the balls in cream cheese, milk, eggs and oil and sprinkle them in the baking powder and salt ingredients.
Bake for 8 to 10 minutes in the preheated oven. Remove from oven and let cool completely. Place the cookies on racks and cool completely. Press the peanut butter mixture into the bottom half of each cookie. Place 1/2 cup warmed vinegar in a small bowl and pour half of the syrup over the cookies. Spread evenly with spoon and refrigerate at least 8 hours (or overnight) before removing from the cookie sheets.
To make the peanut butter filling, beat margarine, cider vinegar and lemon juice in a large saucepan until smooth.
To make the marshmallow filling, beat the margarine, vanilla and 1/2 cup water until smooth, then stir into the clumps until all ingredients are in a solid, long creamy form.
Drizzle the cream cheese frosting onto the egg whites as needed and return them to the pan with the marshmallow filling (the ether over color shadows).
Remove from the freezer while still in plastic wrap (refrigerate residue before rolling out) and reserve until you wish to keep them. Over the week of rolling out, cut the squares into 1 inch squares and roll them 10 times before passing them out (or place 2 on cookie sheets) to keep them moist. Roll finished cookies 1/2 inch thick.
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