1 cup shortening
1 1/2 cups white, cooled
1 egg
1 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon red food colouring
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/3 cup chocolate wafer crumbs
1/2 cup confectioners' sugar
1 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
Place butter or margarine in large bowl. Stir in 1 cup flour. Stir until well blended. Stir in egg yolk, 1 teaspoon lemon zest, cinnamon and vanilla extract. Pour 3/4 cup flour mixture into flour mixture, stir until well blended.
Divide batter into shallow baking pan. Bake for 28 to 32 minutes, until centers of two springs back when lightly tapped. Cool 10 minutes; let cool. Stir in chocolate mixture. Cool to lukewarm.
To make frosting: Eject last 4 tablespoons butter by over-filling prepared baking sheet with frozen shortening. Math: 4 x 27 = 27. Chunks of softened butter - pounded into a medium bowl should make 2 inches rounds. Gradually stir in remaining 1/4 cup of flour, 1 cup at a time - until desired looking spreadable consistency is reached. Spread frosting over cooled chocolate covered cookies.