Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Vegetable cooking spray |
| 1 tablespoon | All-purpose flour |
| ½ cup | Sugar |
| ¼ cup | Cornstarch |
| 2 tablespoons | Margarine; melted |
| 1 \N | Egg |
| 1 \N | Vanilla bean/6 inch split lengthwise |
| ¾ cup | All-purpose flour |
| ½ teaspoon | Baking powder |
| ⅛ teaspoon | Salt |
Recipe by: Cooking Light YEAR: 1996 ISSUE Coat 2 large baking sheets with cooking spray, and dust with 1 tablespoon flour; set aside. Combine sugar, cornstarch, margarine, and egg in a large bowl; stir well with a wire whisk. Scrape seeds from vanilla bean; addseeds to sugar mixture, reserving bean for another use. Add ¾ cup flour,baking powder, and salt; stir until smooth. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared baking sheets. Bake at 350 degrees for 15 minutes. Remove cookiesfrom pan; let cool on wire racks. Yield: 3 dozen (serving size: 1cookie).