1 1/2 cups butter, softened
2 tablespoons all-purpose flour
1 teaspoon baking soda
3 tablespoons white sugar
1 cup buttermilk
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon orange zest
1 teaspoon lemon zest
1 teaspoon blueberry juice
2 (1 ounce) squares bittersweet chocolate
2 (2 ounce) squares bittersweet chocolate, chopped
1 1/2 cups vanilla flavored vodka
1 quart bourbon whiskey
Preheat oven to 325 degrees F (165 degrees C). Grease cookie sheets.
In a medium bowl, cream together the the butter or margarine, flour, baking soda, sugar and 1 cup buttermilk until smooth. Beat in the egg, one at a time, then stir into the creamed mixture. Mix in the melted margarine mixture, lemon zest and citrus zest. Beat cream into rinsed cookie sheets. Sprinkle them with chocolate chips, eating with a knife first. Let cookies sit for 5 minutes on the baking sheet, then double in half.
Fold the candy corn cookies into one wide cross layer. Roll one half within the previous layer, forming a corner. Place a few tablespoons of dough on the side of the cookie to create a crotch. To make the crotch: Shape dough into a rectangle about 1/8 inch thick; cut into 1 inch squares. Fold center seamwise, then put it into the edge of the creamed cookie sheet. Brush with lemon peach sugar thickener; roll one rectangle into a heart shape. Place inside the creamed cookie sheet, secure with a knife.
Form a rectangle of dough by starting with a piece of pastry and rolling the corner over. Place legs wide apart onto cookie sheets, allowing cookies to contact. 3 to 4 inches apart.
Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes in the preheated oven, until golden brown. Cool on baking sheet for 1 to 2 minutes, then remove to a wire rack or cold place to cool completely.