Cookie Dough

• 1 cup margarine (56% or more oil)
  
• 1 1/4 cups confectioner’s sugar
  
• 1 egg
  
• 1 tsp. vanilla
  
• 2 1/2 cups flour
  
• 1/2 tsp. salt
  Buttery Chocolate Frosting
  
• 3 Tbsp. margarine (56% or more oil)
  
• 1 1/2 oz. melted unsweetened chocolate
  
• 3/4 tsp. vanilla
  
• 1/8 tsp. salt
  
• 3 1/2 cups confectioner’s sugar
  
• Milk (about 6 Tbsp.)
  
• 1 cup chopped nuts (for garnish)

Beat one cup margarine until light. Gradually add sugar, beating thoroughly after each addition. Beat until light and fluffy. Beat in egg and vanilla to blend well. Sift together flour and salt. Gradually add to creamed mixture, mixing well. Using cookie press with star plate, place 1/4 of dough in press. Press out to make 2-1/2" strips, placed 1" apart on ungreased baking sheet. Repeat with remaining dough. Bake in 400 degree F. oven 6 to 8 minutes or until very delicately browned.

To prepare frosting, beat margarine until light and fluffy, then add melted unsweetened chocolate. Beat in vanilla, salt, confectioner’s sugar and enough milk to make frosting of spreading consistency. When cookies are cool, put cookies together in pairs with buttery chocolate frosting between. Dip ends of sandwiches in frosting and then in nuts.

Make about 69 sandwich cookies.