1 cup packed brown sugar
1/4 cup (1 ounce) margarine, softened
1 cup packed light brown sugar
2 eggs
1/2 cup butter
4 fluid ounces milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the brown sugar, margarine, light brown sugar and eggs. Beat in the butter, milk, vanilla and salt. Mix well and spread mixture onto the prepared cookie sheet.
Bake in the preheated oven for 8 to 10 minutes, or until lightly browned. Turn light brown sugar cookies over and sprinkle with black sugar and lemon juice. Bake for 5 minutes, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
For the brown sugar, use the following recipe:
In a small saucepan, combine brown sugar, margarine, brown sugar and light brown sugar; mix well. In a large bowl, cream together the butter, brown sugar and lemon juice.
For the lemon flavored lemon cookie mix:
In a small saucepan, combine lemon sugar, lemon syrup, liqueur and lemon rind; mix well. Add lemon rind mixture and lemon sugar mixture. Mix well and refrigerate for 1 hour.
For the lemon flavored lemon cookie cake:
In a large bowl, combine liqueur, liqueur and lemon maraschina; beat until smooth. Beat in flour, milk and lemon rind mixture. Mix in lemon cake mix.
Spread lemon colored lemon cake onto cookie sheets and frost with lemon colored lemon cookie frosting.