If you love lemon, these cookies are the BOMB! I was looking for a lemon cookie to make from scrath (I don't like using cake mixes), and tried this one with a few modifications - and it's a keeper! I used unsalted butter and lite lemon yogurt. I doubled the grated lemon peel and the lemon extract in the cookie. (Don't be shy about the lemon - it won't hurt the taste at all!) "Drop by tablespoonfuls" is probably an heaping teaspoonful, since a tablespoonful would have to be level to make the right sized cookie (not too big, not too small). They cooked for the full 12 minutes, and came out a bit puffy and chewy with a nice brown underside. I didn't quite end up with 18 (only about 16), so if the amount is important to you, be careful!
For the icing, I used "True Lemon" instead of lemon juice (2 packets equal 1 tablespoon of lemon juice, so you need 4, and just add 2 tablespoons of water to the powder and mix) and threw the lemon peel in now (doubling it, for a total of 4 teaspoons). I also added lemon extract (about 1 teaspoon, maybe a bit more) to the icing. I double-glazed the cookies with the icing, and sprinkled with yellow decorating sugar. WOW! These really are addictive!
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