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This recipe uses liquid egg substitute.

Soft Apple Cider Cookies

1 cup firmly packed light brown sugar
1/2 cup margarine, softened
1/2 cup apple cider
1/2 cup egg beaters
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 apples, peeled, diced
3/4 cup finely chopped almonds
1 cup sifted powdered sugar
2 tablespoons apple cider

1. In a large bowl with electric mixer at medium speed, beat brown sugar and margarine until creamy. Add 1/2 cup cider and eggs; beat until smooth. Reduce to low speed, gradually blend in flour, cinnamon, baking soda and salt. Stir in diced apples and chopped almonds. Drop dough by tablespoonfuls, 2 inches apart, onto greased cookie sheets. Bake in a 375 degree oven for 10 to 12 minutes or until golden brown.
2. To make Cider Glaze: In small bowl combine powdered sugar and 2 tablespoons apple cider until smooth. Remove cookies onto wire racks to cool. Drizzle with Cider Glaze while still warm.

Makes 48 cookies.