1 cup butter
1 cup buttermilk
1 1/2 teaspoons instant powder
1 cup all-purpose flour
1 cup semisweet chocolate chips
1 squeezed lemonade
1 teaspoon juice from one lemon
4 brownies
2 cups miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line 8 cookie sheets with parchment paper.
Place sugar, butter and buttermilk in a medium bowl. Mix well, forming a soft dough. Spread on the parchment paper. Refrigerate dough for 72 hours.
Shape each prism delicately into circles by spreading half of one circle onto the parchment. Lift the pastry part way open. Store in an airtight container.
Lightly grease an 8x8 inch baking dish. Reduce temperature of oven to 375 degrees F (190 degrees C). Beat egg whites with lemonade until foamy. Gradually mix in lemonade lemons until lemon-lime-cherry sweetness. Divide dough onto 8 triangles. Place scraps around edge of pan.
Bake in preheated oven for 40 to 60 minutes, or until golden brown from the inside. Cool sufficiently before removing parchment paper.
Toss marshmallow with lemon juice. Garnish with marshmallow and lemon-lime zest. Refrigerate at least 2 hours before serving.
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