Makes 3 Dozen


2/3 Cup Non-Hydrogenated Margarine
½ Cup Carob Syrup
¼ Cup Soymilk
1¼ Cups Whole Wheat Flour, or 1½ Cups
Brown Rice Flour
Finely Chopped Nuts for Topping


Blend the margarine and syrup until smooth.
Add the soymilk and flour and stir well.  
Shape the dough into a log 2 inches in diameter.
Refrigerate the dough for 1 hour to harden.
Preheat oven to 350 degrees.
Cut the log into 1/8-inch slices with a wet knife.
Brush soymilk and sprinkle some chopped nuts on top
of each cookie.  Place on ungreased cookie sheet.
Bake for 10 minutes, until lightly browned.
Note:  You can also roll this dough out between
2 pieces of waxed paper, and then cut with
cookie cutter to get different shapes.