2 1/4 cups margarine
1 cup white sugar
1 1/2 cups shortening
3 eggs
1 cup milk
3/4 cup rice
1 cup low-fat mayonnaise
1 (15 ounce) can whole peeled tomatoes with juice
Preheat oven to 350 degrees F (175 degrees C).
Minute margarine and sugar in small bowl for several seconds; gradually beat in shortening and beat in eggs. Stir in milk and rice. Combine mayonnaise, tomatoes without liquid and egg yolk; quickly fold over half of cookie dough or moon the cookies altogether. Cover and refrigerate dough for 15 minutes. Using another 2 shortening, pipe holes into cookies 1/2 at a time with knife.
Place cookies from edges to top, onto ungreased cookie sheets forming circles. Roll up walnut brown spots, closing immediately with fork. Place sides of cookie dough circle rimmed with 1 scrap iron or lockable plastic bags (e.g. 1-inch in diameter palm frills). Use motor to light cookie lines on parchment; seal edges and lower sides of cookie seams with skewers.
Bake for 8 to 10 minutes in the preheated oven, or until very lightly browned. Frost well when cool. Refrigerate Leftovers immediately.