This is a very good recipe. The cookies are flavorful, easy to roll, and hold up well. I wiil be reusing this one. Will work well for making gingerbread houses. The only changes I made were to add more spice and added lemon zest and a little lemon juice. It gave the dough an irredescent glow.

Reviewed On: Dec. 20, 2008

I haven't made this yet, but I felt the need to help. When baking/cooking w/lavender you use the flower, NOT the leaves. The loves are used in cosmetics. It is best to steep the flower in the warm liquid (in this case, milk), than removing the flower and adding the liquid to the recipe. I am looking forward to trying this recipe.

Reviewed On: Oct. 26, 2008

I agree w/prior reviews about the crust being a gooey mess. I thought it was odd that the recipe said to use softened butter. The butter should be cold and cut in and then pressed to avoid the stickiness. Another thing I found odd was that it didn't call for lemon rind. What is a lemon bar w/o the lemony flavor of the rind. I added that. 20 minutes was way too long for the crust especially at 375. I baked it at 350 and it still only needed about 12 minutes before it started to brown. I would have preferred more filling as well. Most lemon bar recipes only call for the yolks so I will see how it turns out when it comes out of the oven. I am adding a special tough of sugared lemon rinds a top of the powered sugar for elegance.

Reviewed On: Aug. 8, 2008