1 cup butter
1 cup packed brown sugar
2 (1 ounce) squares unsweetened chocolate, chopped
2 (1 ounce) squares unsweetened chocolate, chopped
2 tablespoons white vinegar
2 tablespoons water
1 cup whole milk
1 cup all-purpose flour
3/4 teaspoon salt
3 1/2 cups white sugar
1/2 teaspoon baking soda
1/4 cup margarine, melted
3 egg whites
Preheat oven to 350 degrees F (175 degrees C). in a medium bowl, cream together the butter, sugar, and 2 squares of chocolate. Stir in the remaining 1/2 squares, vinegar, 3 tablespoons water, 1 cup flour, and 1/2 teaspoon salt. FILLING: Melt 2 tablespoons melted butter or margarine. Sift flour, and baking soda onto plate. Press flour mixture evenly onto prepared cookie sheets. Place all other ingredients.
Bake for 15 to 20 minutes in the preheated oven, until firm and lightly browned. Remove from baking sheets to cool on wire racks. While cookies are still hot, keep in fridge to allow to cool completely.
Sugar Cookies: In small bowl, mix together 1 tablespoon margarine, egg, and 2 teaspoons agave. Cold bakes for 3 minutes. Warm the margarine and egg mixture in a medium saucepan. Cook over medium heat until side of cookies are browned. Remove from heat and drain on paper towels.
Lemon Cookies II: Mix butter, brown sugar, 2 squares, and only 2 tablespoons salt.
Double Layer: In small bowl, beat egg white, egg yolk, 1/4 cup milk, 1/2 cup white sugar, and remaining 2 tablespoons salt. Fold 1/2 of egg white into remaining egg yolk and vinegar mixture; pour all over cooled cookie mixture. Press cookie over bottom of prepared pan.
Spread with additional egg whites if desired to style. Chill for additional 2 hours.