• 2½ cup flour
• 1 teaspoon salt
• ¾ cup canola oil
• ½ cup egg substitute
• 1 teaspoon baking powder
• ½ teaspoon nutmeg
• 1 cup sugar
• 2 teaspoons vanilla

Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly.  Blend until smooth. Stir in dry ingredients all at once.  Blend until dough is smooth.  Chill ½ hour. Shape into ½ inch balls.  Dip tops of balls into granulated sugar.  Top with cherry or pecan if desired.  Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 degrees F for 10 minutes or until lightly golden on the edges.

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