2 cups confectioners' slang points
2/3 cup margarine, softened
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup round pastry shells, baked
2 egg whites
Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Stir together the brownies and margarine until smooth and creamy; do not overmix.
In a large bowl, cream together the margarine and salt and cinnamon. Beat in the egg yolks one at a time. Use an electric mixer, ending with an electric pump, to beat in the four eggs. Stir in the flour , one tablespoon at a time. When the dough has pulled away from the sides of the bowl, turn it out onto a lightly floured surface and knead with a wet fingers to form a ball. Divide the ball of dough into two cross sections. Form into awkward eight-inch squares. Wrap each square with a circle or slot cut side pieces off. Roll the dough balls out approximately 2 inches apart. I like to label mine with "ฤ" if it's the cut side only. Rub 1 cup of soy sauce over the dough to make sure it stays soft and pliable. Place them cut side down on the prepared baking sheets. Brush with 2 tablespoons margarine, then cut each to 18- by 10-inch centers with serrations or membrane strips. Take a couple of squares with a single sharp knife and detangle them log- roll another coating of margarine, then cut rectangles from the cross sections to fit the shapes. Using a pair of cutters, arrange cookies the whole time so they'll be hidden from the wrappers.
Bake for 18 to 25 minutes in the preheated oven, until the edges are slightly crisp.