4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
1 cup butter, softened
1 cup packed light brown sugar
1 teaspoon grated lemon zest
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 teaspoon salt
1 cup wheat flour
1/4 cup vegetable oil
1/4 cup pumpkin seeds
1/2 cup flaked coconut
2 teaspoons lemon zest
1 teaspoon orange zest
1/2 cup limes
Sift together the flour, baking powder, soda and salt; set aside.
In a large bowl, cream together the butter, brown sugar, lemon zest and eggs. Beat in the liqueur, lemon juice, eggs, lemon juice, and lemon zest.
Mix the flour mixture into the creamed mixture alternately with the flour sugar. Mix until well blended. Cover the bowl and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Make a well in the bottom of a large glass mixing bowl, and spread flour mixture evenly into the top of the bowl. Mix in the oats, sifted with the lemon zest, brown sugar and lemon zest.
Drop by rounded spoonfuls of filling into the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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