3 cups sifted flour 1 tsp baking soda 2 eggs or equivalent
egg substitute 1 cup softened dairy-free margarine 1 cup sugar 1 (6 oz) can frozen lemonade concentrate, thawed
Place eggs (or egg substitute), margarine, sugar and 1/2
cup lemonade concentrate into blender. Cover and blend. Mix the
flour, baking soda and sugar in a bowl. Pour in the blender contents.
Drop by small spoonful onto an ungreased cookie sheet. Bake cookies for
about 8 minutes at 400 degrees or until lightly browned around the edges.
Brush hot cookies with the remaining lemonade concentrate. Sprinkle with
sugar.
Note: Cookies spread so give them plenty of room.
If the dough becomes hard to work with, place it in the refrigerator for a few
minutes. You can put these cookies in the freezer and take them out as
needed.
