1 c Sugar
1/3 c Butter
2 tb Light corn syrup
1 1/2 ts Almond extract
1/4 c Egg substitute; liquid
1 Egg white
2 1/4 c All-purpose flour
2 tb Poppy seeds
1 ts Baking soda
Cream sugar and margarine at medium speed of a mixer until fluffy (about 3
minutes). Add corn syrup, almon extract, egg substitute and egg white; beat
well. Stir together flour, poppy seeds and baking soda. Add to creamed
mixture, beating well.
Drop dough by rounded tablespoons onto baking sheets coated with cooking
spray. Bake at 350F for 10 minutes or until lightly browned; leet cool on
pans 1 minute. Remove from pans, and let cool completely on wire racks.
Yields
36 Servings