Reviewed: May 20, 2012

I made this last week. It was fabulous!! I added almond dice (because I am a fan of almond!!) and the cookies turned out to be very crunchy inside. For decoration, I didn't use any granulated sugar, but instead put dried cranberry in the middle. Yummy!

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Reviewer:

rukkhanari

Cooking Level: Beginning

Reviewed: Apr. 19, 2012

I am a huge fan of most anything lemon! However, these did not come out anything like what I was expecting! First of all the dough was too sticky for me to roll it out, even after adding a lot more flour. I ended up pressing it flat with my finger tips. After cooking them, the taste was not what I was looking for at all. The sugar on top did not seem to help much, but maybe some frosting would help. I'm not sure if I did something wrong or what, but I do not plan to make these again.

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Reviewer:

monroe77

Cooking Level: Intermediate

Reviewed: Apr. 13, 2012

I thought these cookies were great. It was the perfect combination of lemon and butter. I did not chill for 2 hours because I just don't have the patience, so I dropped teaspoon size balls onto the baking sheet and they came out round and delicious! I experimented by dipping half of each cookie in chocolate which was a fabulous idea....lemon and chocolate are a perfect match!

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Reviewer:

Jules

Cooking Level: Expert

Living In: Cotati, California, USA

Reviewed: Feb. 3, 2012

YUM! As a big lemon dessert person, I search high & low for decent lemon cookie recipes (no cake mix!!), and this one was a winner! It's still a tad soft and just lightly cakey in the center, but the edges were crisp and the flavor was really good. I followed the recipe as is, except I did not roll them out, just spooned them in sparse teaspoonfuls. I did put sugar on the tops, too. I usually prefer the lemon flavor to be more pronounced, but the light, delicate lemon flavor in this went well with it being a "butter cookie", so I really can't complain. I decided to make a simple, easy glaze to top them. I put about 1/4 cup of sugar in a glass mixing cup, added just enough lemon juice to barely wet it, then microwaved for 1 min 10 seconds, till bubbly. then I stirred in about 1.5 oz of cream cheese and mixed w/a fork until the cream cheese was blended through. The lemon cream cheese glaze really amped up this cookie, give it a try.

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Reviewer:

Maggie-Cat

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

I made these for a friend who LOVES anything lemon. The cookie was melt in your mouth delicious. I also topped off with lemon glaze. Made these very yummy.

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Reviewer:

andrea

Living In: Camp Verde, Arizona, USA

Reviewed: Nov. 11, 2011

even better with a lemon icing, but easy and delicious. i used a cookie press for these, they were very appreciated by my guests!

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Reviewer:

moneyCuz

Reviewed: Aug. 28, 2011

These were pretty good. I used lemon glaze and yellow sprinkles also.

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Reviewer:

raspberry_waffles

Cooking Level: Intermediate

Reviewed: Jun. 23, 2011

These cookies are yummy. With this frosting they are superb! 1/4 cup butter, 1/4 cup shortening, 2 cups powdered sugar, 1 tbsp milk, 1/2 tsp vanilla. Warm butter to soften then cream together with shortening (I use an organic non-hydrogenated one), slowly add sugar. Then add milk and vanilla and whip (I just use a fork but if you have a nice mixer it would probably be easier).

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Reviewer:

Mamatoosi

Reviewed: May 4, 2011

Excellent recipe! The cookies came out soft and chewy and I loved the lemon flavor.

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Reviewer:

Laurr

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Reviewed: Apr. 26, 2011

deliciously crisp, not too sweet. I doubled this recipe and yielded 32 3 inch cookies. I recommend that the dry ing. be sifted first to allow air to be incorporated. I used fresh lemon and zest because re-constitued lemon juice contains too much water thus making the cookie hard. I also increased the lemon juice and the zest to 1 tbsp each. The cookies do not brown on the top, but have a golden underside. They required 14 minutes of baking - but check them after 10 or 11 min. I also used a thin icing on top using the recipe of one of the reviewers on only half of the batch, to sweeten them up for those who like a sweeter cookie. They could also be used as a sandwich type with icing in the middle. I would rate them as 4 stars and would make them again.

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