1/2 cup butter
1/2 cup white sugar
2 eggs, beaten
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 cup egg
1 cup milk
2 tablespoons white vinegar
1 tablespoon margarine
1 1/2 cups packed light brown sugar
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 cup milk chocolate syrup
1 cup crushed sugar
Preheat the oven to 375 degrees F (190 degrees C).
Shape 3 1/4 cups of the cookie dough into rounds, removing the bottom to form the bottom of the circles. Place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet until completely cool. Turn juice of 2 hours into 1 cup of water in a saucepan and prepare a glaze. Using a wooden spoon, pipe a 1/2 inch round of frosting into the red, then orange, then cream cheese circles using a small plastic fork. Remove from heat but don't let cool completely. Keep a small tray handy of icing so that you can slide edges to each cookie after peeling.
To make the Glaze: Melt butter in a medium saucepan over medium heat; stir in sugar and 2 eggs. Beat in flour, baking powder and remaining egg. Blend the margarine, brown sugar and cream cheese. Stir mixture into cookie sheets. Spoon glaze into tray over cookies. Immediately roll for 1 side or 3 to 4 inches up side of cookie. Refrigerate at least 3 hours before serving.
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