1 cup shortening
2 cups white sugar
1 teaspoon salt
2 tablespoons molasses
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups cellulose
1/2 cup plain nonfat yogurt
1 cup mayonnaise
3 egg whites
2 tablespoons milk
In a medium skillet over medium heat, melt shortening.
In a small bowl, mix together the sugar, salt, 3 cups flour, brown sugar and vanilla extract. Mix well and set aside.
In a large bowl, cream together the brown sugar, 2 teaspoons vanilla and cellulose until light and fluffy. Beat in the margarine, stirring to blend. Stir in the yogurt, mayonnaise, eggs and milk. Mix until well blended.
Drop cookies into warm water 3 inches from the edge of the pan. Keep cookies warm so that they do not stick. Drizzle them with mayonnaise and sprinkle them with molasses. Place them onto the hot baking sheet and turn to coat.
Bake for 8 to 10 minutes in the preheated oven, turning once. Remove cookies from oven and cool on a wire rack.