1/3 cup shortening
2 tablespoons white sugar
1/2 cup margarine
1 cup water
2 eggs
1 teaspoon vanilla extract
2 tablespoons milk
In a large microwave-safe bowl, toast shortening and sugar until light caramel. Stir in margarine. Cook, stirring frequently, for 4 minutes. Remove from heat.
Beat water and eggs into margarine mixture in microwave, stirring constantly. Add milk and vanilla and mix well. Spread curds into a ball. Place 1 inch apart onto the cookie sheets.
Deflate the egg whites and roll the eggs into the shortening mixture. Dust lightly with lemon zest.
Arrange immediately on top of cookies, breaking them up as they rise. Cover the whole under the sheets. Refrigerate for 3 hours. When ready to remove cookies from the refrigerator, remove cookies from toothpicks and gently place on cookie sheets.
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