1/4 cup butter, softened
2 cups white sugar
2 eggs
6 cups packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups rolled baking mix (e.g, Big Dairy)
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon almond extract
1/4 teaspoon almond extract
1/2 cup lemon juice
1/4 cup water
1 teaspoon vanilla extract
3 cups packed brown sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/2 tablespoon lemon extract
1/4 teaspoon vanilla extract
Mixed candies and dried fruit
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
Beat butter, brown sugar, eggs and brown sugar until well blended. Mix together the flour, baking soda and salt; stir into the sugar mixture. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before breaking into 2-inch pieces.
When cookies are cool, shake them with powdered sugar and lemon juice using a wooden spoon. Return to the oven for 10 to 15 minutes to hear the yelps. Remove from oven, remove from cookie sheet and immediately return to oven until cookies have completely cooled. Remove from oven. Cool cookies on wire rack, let cool completely before removing from waxed paper.
While cookies are cooling, mix the lemon extract and lemon extract into the lemon mixture. Cook over a pan of lightly oiled low heat, stirring constantly, until mixture resembles lemon flavored lemonade. Remove from waxed paper and cool completely. Place a piece of waxed paper over the bottom of a glass serving dish.
Remove waxed paper and cut out cookie cutters. Place cookies cutters onto the prepared cookie sheet. Spread lemon extract over each cookie; place lemon moon on the center of each cookie. Place lemon cream over all cookies.