Reviewed: Aug. 2, 2009

I was very disappointed with this recipe. I love to bake and do so quite often but these cookies just did not turn out. The filling never thickened and the cookies were dry even after I made the adjustments from the reviews. I definitely will not be making these again!

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Jenelle

Cooking Level: Intermediate

Home Town: Clarksburg, West Virginia, USA

Living In: Bridgeport, West Virginia, USA

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Reviewed: Jun. 22, 2009

The original recipe for the dough did not work, when I had everything in the bowl and stirred it looked like crumbly dry pre-water pie crust stuff. I added a few large dollops of sour cream and a squeeze of lemon juice and the dough came together nicely. I took previous reviewers' advice and I rolled the dough into a log, I put the dough log in the freezer, which made it so much easier to slice with a sharp knife. I cheated because I got impatient with the thickening process for the filling so I added a little bit of cornstarch-water solution. Overall a delicious crispy, light cookie, the filling is not too sweet, but has a nice tang to it.

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pedmd

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Reviewed: Jun. 21, 2009

Just made these for my husband for father's day...they were awesome! He loved them! I did add 2 spoonfuls of sour cream to the dough...they were incredible...not dry at all. Followed the filling recipe exactly...turned out great. I put the filling in a small bowl and refrigerated it and they are making the sandwiches as they eat them. Next time I will roll the dough and cut it so they are nice and round like in the picture. Great recipe! Thank you!

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ldstanley

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Reviewed: Jun. 16, 2009

read other reviews and used a lot of their ideas. Had some lemon yogurt and added that to help with the dryness-worked great! Also did the thumbprint thing but filled with fig/strawberry preserves and oh boy were they great. Also filled thumbprint with the lemon curd for an afternoon tea I hosted. Everyone asked for the recipe. thanks

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cherylm

Cooking Level: Intermediate

Living In: Hanford, California, USA

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Reviewed: Mar. 31, 2009

With some changes these are great! I added 1/2 tsp. vanilla to the batter along with about 2 Tbl. sour cream. I didn't have enough lemon juice/zest for the filling so i used lime! They taste like tiny key lime pies!

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LITHRAI

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Feb. 18, 2009

This was really good. We made sure to cook the filling till it was thick, and once we turned the heat off it got even thicker with time. We also added some lime juice to the cookie itself, and substituted lime for lemon. Really good!

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nevertrustaskinnycook!

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Reviewed: Jan. 6, 2009

I thought this recipe was too dry & the filling was too runny.

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wendy

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Reviewed: Dec. 23, 2008

Yum! These cookies are sweet (but not too much so), tender and melt in your mouth. Take a little extra time to prepare, but well worth the effort.

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MSCLIO

Cooking Level: Intermediate

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Dec. 17, 2008

The taste is amazing! But they are such a pain to make. It says 10min prep...NOT TRUE! These cookies took me hours! However, I was thrilled with the flavor and I received TONS of compliments! The cookie is very much like a shortbread and while the filling took a long time to stiffen, it was similar to the jelly in "gem" cookies.

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Mel

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Reviewed: Nov. 30, 2008

These cookies are very light and tasty. I did NOT alter the recipe as some of the other reviewers suggested. Though there was one tip I did use - I microwaved the filling rather than using a double boiler, whisking every 30 seconds or so and it came out really nice. The cookies are a little crumbly when they are finished; which I imagine could be corrected by making the batter less dry with yogurt, sour cream, etc. But I like them how they are. I will add this cookie to my Christmas Gift list :)

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SpunSteph

Cooking Level: Intermediate

Home Town: Rogers City, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 22, 2008

I was really interested in making this, but it was a complete and total shambles. I followed the directions to a T and both the cookies and the filling did not work for me. They both tasted of nothing but butter - and I mean like biting right into a stick of butter - the filling never set, and the cookies were very dry and crumbly, and stuck to the roof of my mouth. I'm sorry, but I cannot in good conscience recommend this to anybody else.

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M

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Reviewed: Dec. 28, 2007

These were VERY good. Everyone that tried the cookies really liked them. The only thing I may change next time I make these is to work on making the cookie a little softer. The crunch of the cookie was a nice contrast to the lemon filling, but I prefer a little more give to my cookies. I didn't make them into sandwiches; just topped the cookie with the filling/frosting. The lemon flavor was just enough, not overpowering. Thanks for sharing the recipe!

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Bake-ette

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 22, 2007

Instead of making a filling I used the Filling recipe and made a glaze. I cooked it directly on the stovetop and didn't cook it for very long. Everyone enjoyed these very much.

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Heather

Cooking Level: Intermediate

Living In: Rogers, Arkansas, USA

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Reviewed: Dec. 21, 2007

EXCELLENT COOKIES!!!! They just melt in your mouth! Even my children loved them. I did do what other reviewers did, I added 1 yolk and a little bit a water for the dough be more ease to handle. I give it 4 because I did not try the filling. I just glaze them with a lemony glaze.

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PandeAzucar

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Reviewed: Dec. 20, 2007

So yummy! For everyone who said the dough was dry, if you work it with your hands the butter starts to bind the dough together also putting it the fridge is key. When you take it out again use your hands to form the balls and it shoudl stay together. The cookies bake up nice and flaky like pie crust. Also I used a meyers lemon for this and it turned out really good!!

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Jen

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Reviewed: Dec. 18, 2007

These are amazing! Yes, the filling took a long time, but it did eventually thicken. I had an extra egg white hanging around from another recipe that used only the yolk, so I mixed it in the dough. I will definitely be making these again. Thanks!

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sulfababy

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Morrisville, North Carolina, USA

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Reviewed: Dec. 16, 2007

I made today and brought to work! Everyone LOVES them, Loves them!! Perfect!

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berls

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Reviewed: Dec. 11, 2007

This cookie has amazing lemon flavor. I also had trouble getting the filling to thicken. It was thick enough to spoon some on top of the cookie, but I didn't make sandwiches, I added some x-mas sprinkles to the top for added festiveness. Everyone has raved about them so far, will definatley make another batch before Christmas.

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Renee

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2007

This recipe did not work for me. The filling didn't thicken properly and there were pieces of the egg cooked in it. The recipe should say to temper the eggs I guess. The dough was very dry looking and I didn't want to waste any more effort on this goofed up recipe. I fallowed it exactly. I ended up using a different recipe for the same type of cookie and it was fantastic. It was much easier to fallow and produced some excellent cookies that everyone loved and are my new favorite.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Dec. 10, 2007

The recipe for the lemon cookies didn't turn out well for me. There was too much butter and the cookies spread in the oven and became thins! I got sweet butter thins instead of lemon cookies! My friends still like it but I was very disappointed that it didn't turn out to be lemon cookies for me. I will save the recipe but under 'Butter Thins' now...

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