3/4 cup butter, divided
2 tablespoons dried parsley, divided
1/2 teaspoon garlic powder
2 egg whites
1 teaspoon water
1/3 cup chopped red onion
1/3 cup chopped green bell pepper
1 tablespoon water
1 teaspoon lemon juice
1 teaspoon lemon zest
3/4 cup white sugar
1 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Dissolve 1 1/2 cup sugar in the 2 tablespoons butter. In a medium bowl, mix together 2 tablespoons sugar, garlic powder and egg whites until piecrust consistency.
Grease cookie sheets.
On one side, lightly brush a cookie sheet with 2 teaspoons sugar mixture. On the other side, slide in brown sugar, and sprinkle with 1 tablespoon lemon juice. Draw a circle around the chocolate base.
Pour water into a small shallow pan and pour approximately 1/3 cup slowly. As you pour water, pour more lemon juice and lemon zest alternately over TOP dough and ½ cup sugar mixture.
Turn dough out onto a lightly floured surface. Roll until mixture is smooth, about 1/2 inch thick. Cut into appropriate shapes using cookie cutter or with scissors. Place on cookie sheet. Beat 2 to 3 minutes in a medium bowl.
Bake for 45 minutes in preheated oven, or until set and toothpick inserted in center comes out clean. Cool completely on wire racks.