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.
Stir margarine in pan over heat until
lightly browned. Remove from heat and stir in cream and sifted icing