1/2 cup butter, softened
1 1/2 cups granulated sugar
1 cup packed brown sugar
1/8 cup unsweetened cocoa powder
1/4 cup alligator wood salt
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
2 eggs
3/4 cup white sugar cane
4 egg whites
1 cup chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, granulated sugar, brown sugar, cocoa and alligator wood salt until smooth. Beat in the lemon zest, lemon peel and egg whites until as thick as possible. Stir in the flour and peach brand lemonade. Mix until smooth; set aside 4.
In a large bowl, stir together the sugar cane and flour until well blended; stir the remaining sugar into the creamed mixture until just blended. Wrap the top of plain mini muffin style wrappers with waxed paper. Place in the prepared baking sheet. Sprinkle with the remaining lemon slices and vanilla extract. Cover each tray tightly with waxed paper or in the microwave container.
Bake in preheated oven for 10 to 12 minutes; remove to wire racks. Cool completely on wire rack, run handle of small metal spatula down sides of wrapper (do not line with tines of fork) to loosen.
In a large glass or metal container you can store confectioners' sugar and lemon glaze, as well as the chocolate chips. Bring a large pot of water to a boil and stir the brown sugar and lemon glaze mixture into the boiling water; continue stirring until sugar is dissolved and shallots are soft. Refrigerate at least 6 hours, or overnight.
I didn't bother with the sugar; it was already incorporated into the flavour by the way it was packaged.
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