1/2 cup butter
1 egg
1 teaspoon lemon zest
1 tablespoon milk
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 cup white sugar
1 teaspoon instant coffee granules
1 teaspoon lemon zest
2 cups chopped walnuts
1 cup chopped dates
1 cup mini chocolate wafer cookies
Beat butter, egg, lemon zest, milk, flour, baking powder, baking soda and lemon juice in medium bowl until well blended. Stir in sugar, instant coffee, lemon zest, orange juice and white sugar until just blended.
Beat together lemon juice and lemon zest in small bowl. Mix flour, baking powder, baking soda and lemon juice into butter mixture. Stir in flour mixture until well blended. Stir in cocoa and lemon rind.
Transfer mixture to a 9x5 inch square pan. Spread remaining lemon rind over center of baking sheet.
Bake at 350 degrees for 40 minutes or until lightly browned. Cool completely, drain and cut into squares. Store in plastic bag in refrigerator.
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