Reviewed: Dec. 19, 2006

I just made these to go into my christmas cookie boxes that I make every year. They aren't bad. But I don't think I will make them again. They are pretty tasty but alot of work. I found the dough very hard to work with but I didn't have any problems with the filling. I just don't think it's worth all the work for just an ok cookie.

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LORI93

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 18, 2006

I wasn't impressed with the texture of the cookie, nor the taste of the entire product.

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Claire

Cooking Level: Intermediate

Living In: Green Bay, Wisconsin, USA

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Reviewed: Dec. 18, 2006

These turned out very tasty. As someone else said, they're like little lemon bars! I agree that the cookie part is too dry to make a sandwich - I left mine open and sprinkled with powdered sugar as someone else suggested. Also, the lemon filling does take a while to thicken up but it's worth it!

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Alejandra

Home Town: Houston, Texas, USA

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Reviewed: Dec. 17, 2006

These taste all right, but I think the middle is too runny. I stirred it for a long time in the double boiler and added some corn starch until it thickened a little. I was also careful to let the cookies cool completely. Even after that the tops still tried to slide off the bottoms of the cookies.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 13, 2006

These cookies were really good. As far as the sauce being runny-- you have to stand there and stir for a while (theres enough time since the cookies need to chill) I did get a little worried and sprinkled flour in a few times. Once I took the sauce off the burner and let it sit and cool it thickened up enought to make the sandwich cookies. I covered them overnight and gave them to my kids preschool teachers and they looked and tasted good. Of course they are bit dry-- they are made with butter and flour!

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KEBRADSHAW

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Reviewed: Dec. 10, 2006

These really didn't work out for me. When they said flatten, I think they meant roll them as they were raw in the middle after 10min. and nearly burnt on the bottom. Also, like other people, my filling didn't thicken. The filling tasted good, just way to runny.

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kyla

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

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Reviewed: Dec. 8, 2006

Awsome Cookies!!!!!!!1 From, Chef Chuck!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Dec. 7, 2006

I was surprised at how delicious and refreshingly different from the normal holiday cookie these tasted! I am not a huge fan of lemons and I LOVE these cookies, so I had to rate them a 5. FYI - I used lime juice instead of lemon and also lemon extract instead of zest which made it even simpler (used "common substitutions" chart for amounts).

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christa chimmi

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA

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Reviewed: Dec. 5, 2006

These didn't turn out for me. The cookie didn't have much flavor, and the filling wouldn't thicken. I was VERY patient and kept hoping it would thicken, but it didn't. I ended up throwing it away. Thanks anyway.

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ICTHRUU7

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Reviewed: Dec. 5, 2006

I loved these! Whispers is a great name as they are so light and just melt in your mouth. Only change I made is I heated the filling in the microwave stirring after every 30 seconds. Turned out yummy!

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4boysmom

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Reviewed: Dec. 4, 2006

very very good were easy to make and did't last very long I suggest to double the batch

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joyce

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Reviewed: Dec. 3, 2006

These are pretty good! I added about 1/4 c. light sour cream to the cookie mixture (because of the dryness factor) and they turned out very good! I undercooked them a bit - they're a little doughy inside, but still very good. I didn't make sandwiches, rather just frosted them with the filling. It's very tasty, although I don't know if I like the stickiness of the filling. I think some sort of lemon icing might be better if you just frost them like I did. But, all-in-all they are yummy little cookies!

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Marne

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Dec. 2, 2006

Absolutely delicious! The cookie dough takes practically no time to put together. The filling takes a little more patience but in the end turns out absolutely delectable! I would make these cookies again and again.

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Bonnie

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 19, 2006

This was byfar the best tea cookie i have ever tasted. Would you belive i still have some dough left over about a week later and baked it and it turned out just as tasty. Freezez well and it was so lemony and i really liked it dry.

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jasonD.S.F

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Reviewed: Sep. 1, 2006

YUM! In response to previous critics that thought the cookies were too dry, I added about 1/2 a cup of plain yogurt and a fair amount of lemon juice to the dough. I cut down on the salt and substituted half of the flour with whole wheat flour. In the filling, I added a little powdered sugar because I couldn't get it to a perfect thickness. For flavor, I added a fair amount of nutmeg and cinnamon. The result was quite tasty!

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erinelz

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 30, 2006

My husband loves lemon cookies such as the cheap storebought ones. His only comment was "I need something to drink" because they are a dry, crispy cookie. The lemon flavor is perfect. I used my melon baller to scoop the dough and then flattened w/ my fingers. I may modify the recipe as some have suggested the next time I make it.

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LINEBAW

Cooking Level: Expert

Home Town: Tawas City, Michigan, USA

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Reviewed: Dec. 29, 2005

These are the yummiest cookies! They rea fairly easy to make but take patience for the filling to cool. I made them with Meyer lemons and they were a huge hit, the first to leave the cookie plate! Thanks for our new Christmas cookie tradition.

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AREKAYELL

Cooking Level: Expert

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Reviewed: Dec. 29, 2005

I made the regular recipe,but instead of the filling, I made the dough into thumbprints, then added seedless raspberry preserves,then baked, they were great My second variation was to omit the lemon, add vanilla, and chopped semi sweet chocolate chips, they were awesome.

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SkyCook1

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Reviewed: Dec. 24, 2005

After reading reviews that the cookie part was too dry, I added a little lemon juice and a heaping tablespoon of plain yogurt to the dough. I also just frosted the cookies with the filling, rather than making sandwiches, and dusted the tops with powdered surgar. The result was a delicious, tender cookie, like a bite-sized lemon bar. Yum!

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GAUCHO1991

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Reviewed: Sep. 19, 2005

These turned out really well. I turned them into Key Lime Cookies because I had a bunch of limes on hand. (Okay, they weren't really Key Lime Cookies because they weren't key limes, but that's what I called them anyway.) Pretty and delicious. Thanks, Julie.

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