2 tablespoons butter
2 tablespoons orange juice
1 tablespoon lemon juice
1 cup water
1 tablespoon lemon zest
2 eggs, beaten
2 tablespoons lemon zest
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon baking soda
1 cup chopped walnuts
1/8 cup margarine, chilled
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the margarine, orange juice, lemon juice, water, lemon zest and eggs until smooth. Mix in the flour, baking powder, baking soda and lemon zest. Mix in the lemon zest and orange juice mixture. Mix in the flour mixture. Stir in the bread flour. Finally, stir in the lemon zest and walnuts. Drop by rounded spoonfuls onto the cookie sheet.
Bake for 9 to 11 minutes in the preheated oven, or until lightly browned. Cool completely before removing from cookie sheets.
To make the filling, combine the lemon zest, lemon zest and margarine. Mix together, then stir in the flour, baking powder and baking soda. Mix in the flour mixture until well blended. Fold in the walnuts and margarine. Spread filling between the crusts of two loaves of white bread.
To make the topping, stir together margarine, orange juice, lemon zest, flour, baking powder and baking soda. Spread over loaves of bread.
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