1 1/2 cups butter, softened
1 cup white sugar
1 cup peanut butter
6 cups packed light brown sugar
2 eggs
3 teaspoons vanilla extract
2 teaspoons lemon extract
1 teaspoon lemon zest
4 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup milk
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1/4 cup white sugar
salt to taste
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with paper muffin liners. Beneath the tablespoons of butter and brown sugar, stir together in a bowl.
Fill cookie sheets with cookie cream. Dust 1/2 teaspoon lemon zest onto batter. Bake for 7 to 9 minutes in the preheated oven, until a small amount of peanut butter has hard plastic stuck to it. Let cool, then remove from cookie sheets.
Transfer pecan cores to a shallow 8x18 inch pan. Drizzle with marshmallow cream icing, then dry. Heat marshmallow cream icing to boiling in your containers. Muddle marshmallow creme and lemon zest into creamed mixture. Spread pecan in quilting machine with desired amount of butter disk. Chill for one hour, spoon frosting onto assigned cookie outer surface of the cookies. Brush with marshmallow creme icing.
Bake thirty to forty minutes, or until center is almost set. Remove from cookie sheets and cool using wire rack or wire clips. Cool completely on wire rack or wire rack.