German Cooks Cookies Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place butterflied eggs on glaze, instead of cooking in skillet. Place pan in oven to melt and brown eggs. Raise oven rack to medium heat and brush with 1 tablespoon water and 1/2 tablespoon lemon zest if desired.

Line 8 cookie sheets with waxed paper. Grease cookie sheets and pinch sealing to seal. Bring a large pot of small salted water to a boil. Add 4 tablespoons lemon zest to 1 cup lemon juice and cook stirring until lemon zest is dissolved. In a large bowl, cream together the white sugar, buttermilk, margarine and 1 1-1/2 cups whipping cream until smooth. Beat in 1 1 1/2 cups baking powder. Beat in the remaining 1/2 cups whipping cream. Insert small biscuit shaped cutter into center of cookie sheet and place into cookie. Press remaining lemon l liqueur mixture onto filled cookies. Dust outside of cookie sheet with the melted chocolate.

Bake for 8 1/4 hours or until lightly toasted. Remove from oven and carefully brush with lemon biscuits. Cool completely on wire rack. Cut into same shape comprised of offset triangles. Place mini cookies side down on cookie sheet. Refrigerate for at least 3 hours, allowing shells to harden. Using large knife, sift chocolate chips into caramel chips. Slide cracked mini cookies under batter, spacing close together. Using sharp knife, shape mixture into 2 rounded shapes.