30 Servings 10 min Cook
1/2 Tbsp, ground Flaxseed
1 1/2 Tbsp Water
1/2 Cup Smart Balance Light Buttery Spread
1/2 Cup packed Brown Sugar
1/2 Cup Maple Syrups
1/2 Tsp Vanilla Extract
2 Cup Wheat Flour
1 Tsp Baking Soda
1/4 Tsp Salt
1/4 Cup Sugar
1 Cup sifted Powdered Sugars
0 Cup Maple Syrups
1/4 Cup packed Brown Sugar
1/4 Cup Silk Unsweetened
Preheat oven to 350 degrees F.
Put ground flax and water in a bowl and set aside for 5-10 minutes.
In a large bowl, cream margarine and brown sugar; add flax egg, maple syrup, and vanilla, mixing until well blended.
Sift or whisk together flour, baking soda, and salt; add this mixture to creamed mixture and stir until well blended.
Shape into 1 inch balls and roll in 1/4 cup granulated sugar.
Place balls on cookie sheets about 2 inches apart and flatten slightly.
Bake 8 to 10 minutes; remove and let cool on a wire rack.
Combine powdered sugar, maple syrup, and brown sugar in a bowl and add enough soy milk so that it is spreadable.
Spread over the cookies to glaze.
