3/4 cup butter
2 cups unsalted white sugar
1/4 cup bourbon vinegar
1 teaspoon vanilla extract
2 1/4 cups packed light brown sugar
1 teaspoon milk
3 eggs
2 teaspoons lemon zest
1 teaspoon vanilla extract
3 cups pumpkin puree
1/3 cup lemon juice
2 cups either milk or margarine, or both
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets.
Place butter in large bowl. Mix together sugar, bourbon vinegar, light brown sugars, lemon zest and a dash salt and pepper. Mix well. Fold lemon zest into ingredients; brush evenly across bottom of prepared cookie sheets.
Bake for 10 to 11 minutes in the center of the oven to lighten chocolate and crisp. Remove cookies from oven, but allowed to cool completely. Reserve 1 to use refrigerators escaping cookie crusts.