2 cups rolled oats
1/2 cup margarine
1 1/2 cups margarine
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 cups grated raspberry preserves
1 teaspoon lemon zest, to taste
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 (1 ounce) squares chocolate candy-coated chocolate, chopped
1 (1 ounce) square lemon sherbet
Preheat oven to 350 degrees F (175 degrees C).
Place oats in medium bowl. Drizzle margarine over both sides. Press evenly onto bottom and 1 inch up sides of cookies. Roll the edges of each cookie into a small rectangle, use toothpicks to secure to the cookie.
In a small bowl, mix the sugar, margarine, and white sugar using fingers or in small glasses. Place into the wet ingredients. Beat briefly, then beat again. Drop by rounded spoonfuls onto ungreased cookie sheets.
Bake for 7 to 9 minutes in the preheated oven. Remove from cookie sheet to wire rack. Cool completely. Cool completely. Cover cookie when using with fruit preserves or lemon zest, and store in tightly covered container, tightly covered because lemon juice is oxidized. Refrigerate, holding longer would prevent cracking.
In a large bowl, beat eggs gradually with medium beaters until frothy. Mix egg mixture into cooled custard mixture until just blended. Beat thoroughly.
Turn a small, resealable plastic bag into a small punch bowl. Punch custard until it comes out clean. Place the cooled custard mixture in a small bowl. Cover, and refrigerate to chill.