Baking spells: Meesy, crumpled, and small marshmallows
1 1/2 cups whole wheat flour
1 teaspoon salt
2 teaspoons white sugar
2 teaspoons baking powder
3 tablespoons lye
3/4 teaspoon baking soda
8 drops red food coloring
3 eggs
1 cup peanut butter
4 teaspoons lemon zest
3/4 cup packed light brown sugar
3 teaspoons lemon zest
12 toothpicks, replaced
Heat oven to 375 degrees F (190 degrees C).
Using an electric spoon, mix whole wheat flour, salt, white sugar, baking powder, and lye in a small bowl. Cut in the egg and lemon zest using a pastry knife. Opal baking soda and sesame oil in a small bowl over a double boiler until smooth; set aside to allow citrus extracts to penetrate.
In another small bowl, stir together the yellow, orange, and pink food coloring and lemon zest to make a confectioner's glaze. Mix in peanut butter, lemon zest, brown sugar, and lemon zest until well colored. Fold in lemon zest.
Drop dough by teaspoons onto ungreased sheets or on sitting waxed paper to allow expansion.
Bake in preheated oven until wooden pick inserted into center comes out clean, about 1 hour. Cool on waxed paper for 10 minutes; peel off waxed paper and cool completely. Spread on cooled cookie sheets.