1/2 cup butter
1/4 cup brown sugar
1 (1 ounce) square unsweetened chocolate
1/2 cup packed light brown sugar
1 tablespoon lemon zest
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (8 ounce) can evaporated milk
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
In a medium bowl, cream together the butter, brown sugar, brown sugar, lemon zest, lemon zest and vanilla until smooth. Beat in the chocolate mixture. Mix in the maraschino cherry, walnuts and evaporated milk. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.