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Method:
Beat margarine, essence, sugar and egg
yolk in small bowl until smooth. Transfer the mixture to a large bowl
and stir in sifted flour. Knead dough on lightly floured surface until
smooth. Cover and refrigerate for half an hour.
Roll dough between sheets of greaseproof
paper until 1/4 inch thick. Cut 1.5 inch squares from dough. Place
squares about 1 inch apart on greased oven trays. Bake in moderate
oven for about 12 minutes or until firm. Cool cookies on wire rack.
For Filling:
Stir margarine in pan over heat until
lightly browned. Remove from heat and stir in cream and sifted icing
sugar.
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