3 cups flour
3 tsps baking powder
½ tsp salt
2 egg yolks
¼ cup milk + 2 tbsps
1 cup Marigold Margarine, at room temp
¾ cup granulated sugar
2 tsps vanilla extract
Food gel coloring (optional)
¾ cup Marigold margarine
2 tbsp Prize Shortening
¼ tsp salt
1 tsp vanilla extract
2½ -3 cups icing sugar
1-2 tbsps milk
-Preheat the oven to 375° F. Line a baking tray with parchment paper.
-In a large bowl combine dry ingredients; flour baking powder and salt, set aside.
-Using electric mixer cream margarine and sugar until light and fluffy for about five minutes. Then add vanilla, egg yolks one at a time followed by half of the dry mixture all of the milk and the remaining dry ingredients. Mix until just combined.
-Divide cookie dough into three portions and add food coloring of your choice then allow cookie dough to chill in the refrigerator for one hour.
-Prepare cream filling while cookie dough is chilling. Using an electric mixer cream margarine and shortening for about 3 mins. Then slowly add the icing sugar until all is fully incorporated, add vanilla and salt.
-Remove cookie dough from the fridge and divide the cookie dough into 30 cookie balls rolling each one in sugar and gently flatten each one into a 2 inch circle Place on the lined baking tray 2 inches apart and bake for 9-10 mins.
-Remove from oven and allow to cool fully before filling with the cream filling.