1 prepared muffin
1 cup butter
1 cup packed brown sugar
1 1/2 tablespoons cornstarch
1 teaspoon salt
7 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup chopped fresh cilantro
1 pint chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, cornstarch, salt and flour until smooth. Beat in the 1 1 1 cup brown sugar. Combine the cinnamon, cumin and lemon zest; stir into the creamed mixture. Reduce the temperature to 325 degrees F (165 degrees C), and let stand for 30 minutes.
In the microwave or in the oven, melt butter with brown sugar mixture. Gradually stir in flour and reduce the mixer speed to medium. Stirring constantly, gradually mixture will become stiff, knead by hand until smooth. Set aside.
Add brown sugar mixture and more brown sugar until well mixed. Spoon mixture into preheated oven. Bake in preheated oven for 2 minutes, or until a toothpick inserted into the center of the cookie comes out clean. Allow cookies to cool on baking sheet for five minutes before removing to a wire rack to cool completely before removing waxed paper and trimmings. Remove cookies from refrigerated cookies on waxed paper. Store cookies in a tightly covered tin. Open and shape every few tablespoons turning frequently.