1 cup butter, softened
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
1 1/2 tablespoons baking soda
1 cup dry coffee mochi granules
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet; dust paper with flour.
In a large bowl, cream together the butter and eggs. Beat in the vanilla and baking powder; stir into the creamed mixture. Stir the flour and baking soda into the creamed mixture. Stir just enough to moisten. Drop 1 tablespoon of grated lemon zest onto the bottom of the lined cookie sheet.
Bake in preheated oven until tops of porters are browned and golden, about 10 minutes. Flip cookies over before spreading. Let sit for 5 minutes on the baking sheet before transferring onto aluminum foil-lined baking sheets.
Meanwhile, in a large bowl, combine coffee mochi, lemon marmalade, and sweetened lemonade. Mix together using large spoon. Transfer porters to cookie sheets. Spread remaining lemon zest over pipers.