3 eggs
1 cup white sugar
1 cup vegetable oil
1 cup packed brown sugar
4 teaspoons vanilla extract
3 tablespoons corn syrup
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup canola oil
1 1/2 teaspoons almond extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 tablespoons lemon oil For the topping:
3 tablespoons lemon juice
Beat eggs and white sugar until stiff.
Mix in oil, brown sugar, brown sugar, vanilla extract, corn syrup, lemon extract and vanilla extract. Mix briefly to shake well; pour mixture into cookie sheet.
Bake in preheated oven for 30 to 35 minutes, or until set. Cool on baking sheet for 2 minutes; remove from cookie sheet to wire rack. Cool completely.
Soak maraschino cherries in warm water (105 degrees F/45 degrees C) 12 to 24 hours. Drain well, reserve juice.
Unmold two 8 x 8 inch pans onto waxed paper; place maraschino cherries in center of each; place on waxed paper. Refrigerate over overnight.
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