Giant lemon cookies - viennese chocolate torte - banana pecan sweet rolls

Ingredients

For Giant Lemon Sugar Cookies:

• 2 cups sugar, divided
• Zest of 2 lemons, divided (zested 3 large lemons)
• 1 cup butter, softened
• 2 large eggs, at room temperature
• 1 teaspoon vanilla (omitted, used 2 tsp Watkin's Lemon extract)
• 1 Tablespoon lemon juice
• 2 3/4 cup flour
• 1/4 teaspoon salt
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda

For Viennese Chocolate Torte:

• 1/4 cup HERSHEY'S Cocoa
• 1/4 cup boiling water
• 1/3 cup shortening
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk or sour milk
• 1/4 cup seedless black raspberry preserves
• Cream Filling (recipe follows)
• Cocoa Glaze (recipe follows)
• MOUNDS Coconut Flakes, toasted

CREAM FILLING:

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

COCOA GLAZE:

• 2 tablespoons butter or margarine
• 2 tablespoons HERSHEY'S Cocoa
• 2 tablespoons water
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

For BANANA-PECAN SWEET ROLLS:

DOUGH:

• 4 3/4-5 cup bread flour
• 1/4 cup sugar
• 4 1/2 teaspoon instant yeast (or 2 (1/4 oz. each) pkg. quick-rise yeast)
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup butter, cubed
• 1 cup mashed ripe bananas (about 3 medium)
• 1 egg
• 1 teaspoon vanilla extract

FILLING:

• 3 tablespoons butter, melted
• 1/2 ccup chopped pecans
• 1/4 cup sugar
• 1/2 teaspoon ground allspice

ICING:

• 2 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1-2 tablespoon milk