1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 (1 ounce) square unsweetened chocolate, chopped
1 cup water
3 tablespoons butter, melted
1/2 cup white sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup margarine, softened
1 egg
1/4 cup margarine, softened
1/2 cup milk
1 cup white sugar
1 teaspoon lemon zest
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter or margarine, 1/2 cup sugar, lemon juice, lemon zest and margarine. Mix in the flour, baking powder and baking soda. Mix in the salt, chocolate and water to form a firm dough. Wrap in plastic wrap or aluminum foil and refrigerate overnight.
On the evening of the last day of the baking, fold the chocolate into the creamed mixture. Fold in the melted butter, lemon juice and lemon zest. Drop by heaping spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.