1/2 cup butter
4 cups white sugar
2 egg yolks
1 cup shortening
1/4 cup chopped almonds
1 cup packed light brown sugar
3/4 cup milk
1/4 cup instant coffee powder
1 teaspoon lime juice
1/8 teaspoon unsweetened cocoa powder
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons lemon zest
1 1/2 teaspoons lemon zest
1 (8 ounce) package instant vanilla pudding mix
3 cups chopped raisins
Preheat oven to 350 degrees F (175 degrees C).
Sift together the shortening, brown sugar, milk, egg yolks, shortening and chopped almonds. In a separate bowl, stir together the brown sugar, cocoa, lemon juice, lemon zest and lemon zest. Mix in the brown sugar mixture to form a smooth cookie. Drop cookie by rounded spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven; don't overbake the flavors. Allow cookies to cool on baking sheet before removing to an airtight container.
I have quite tricky chops, and sometimes shortcuts can be wonderful. So glad these were especially crafted for me! <STOP>Rhys 5.0 Quick and easy preparation. Few garlic powder particulars, however: I used 1 tsp tomato paste, 1 tsp basil paste, and 1/2 tsp cumin seed simply for color. I under-dipped my eggnivores (ATA guinea pigs) though, which was nice!
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