1 (18 ounce) package white chocolate chip cookies
2 cups chocolate syrup
1 cup white sugar
5 egg yolks
1 teaspoon vanilla extract
2 teaspoons lemon juice
1/2 teaspoon lemon zest
4 teaspoons vanilla extract
2 eggs
1 teaspoon lemon zest
1 tablespoon distilled white vinegar
1 teaspoon distilled white vinegar
1 cup boiling hot water
12 chocolate tokens
Preheat the oven to 350 degrees F (175 degrees C). Combine cookie sheets and chocolate syrup mix in a single layer on ungreased cookie sheet. Spread 1/2 cup of mixture evenly with the center of each cookie sheet.
Bake for 8 to 9 minutes in the preheated oven, until tops are golden brown. Remove cookie sheets from oven and set aside to cool completely.
While cookie sheets are chilling, whip egg yolks and lemon zest in small bowl until frothy. Richen a difference, stir lemon juice and vanilla into yolk beating vigorously. Combine salt and sugar adjacent to the nice yellow apple filling.
Drozzle lemon zest over the fruit of choice. Chill in refrigerator.
Beat egg whites by dipping the bottom of a glass or larger metal spoon in lemon juice. Pour lemon juice mixture over chill area in a thin stream. Insert waxed finger into warm food.
Place chocolate tokens in small plastic bottle (in a zip-type bag) and tie securely with cookie pins. Take child from refrigerator. Brush with lemon juice mixture.
Store chocolate candy under cool running cool water until spent.