Thank you Judy! This cookie is a Christmas tradition in our family. I love this recipe it's so easy and the cookies are yummy. Though I wasn't sure about letting the cookies sit in a tin for a week. So I tried them many ways: straight out of the oven (Good), after being stored two days (Very Good) and stored 4 or 5 days (Excellent). We love the wonderful yet subtle taste of lemon. There is no wonder why this recipe has lasted 100 years. **The only drawback was I couldn't find anise oil at the time I was baking so I substituted 1 1/2 tsps. of anise extract. It suited our tastes perfectly.**

Reviewed On: Mar. 15, 2005

I replaced 1-1/2 c. of the all purpose flour with whole wheat flour, and replaced the raisins with dates. It was easy and turned out moist and delicious. A powdered sugar glaze made it look even better and helped keep in the moisture.

Reviewed On: Sep. 20, 2004