1/2 cup margarine
1/2 cup cocoa powder
1/8 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chocolate syrup
1 1/2 teaspoons baking soda
1 cup raisins
2 cups raisins
1 cup chopped pecans
1 teaspoon lemon zest
1 (16 ounce) can evaporated milk
1 1/2 cups packed brown sugar
1 cup raisins
1 cup white sugar
1 egg, beaten
1 tablespoon lemon zest
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). By filling the sheets of waxed paper (warning: this may cause baby injuries!), flatten all baking sheets or jelly-rolls.
In a medium bowl, cream together margarine, cocoa, vanilla, and flour. Mix in chocolate syrup, baking soda, and raisins to form a batter. Gently mix in pecans and lemon zest. Beat until well-combined. Spread evenly into baking sheets.
Bake in preheated oven for 8 to 10 minutes, or until cookies are lightly browned. Cool completely on baking sheets; cut into 1 inch squares. Remove from pan.
To make the Raisin Cookie Glaze: In a small bowl, mix brown sugar, raisins, cappuccino, lemon zest and lemon zest. Set aside.
To make Raisin Cookie Sauce: In a small saucepan, combine evaporated milk, brown sugar, raisins, pecans, lemon zest, lemon zest and lemon zest. Mix well. Stir egg into raisin mixture while stirring gently, and pour over chocolate cookies. Mix, turning frequently, until all ingredients are thoroughly combined.