Reviewed: Apr. 5, 2013

After reading the reviews, and realizing I had no extract at all, I used the zest and juice of one small lemon with a little extra flour. I absolutely love this recipe! Tastes awesome, and was exactly what I was looking for! Thanks! :D

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Reviewer:

greatbaker12

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

Reviewed: Jan. 18, 2013

These cookies were just okay. It really takes a lot more than two tablespoons of lemon juice to taste the citrus, and the cookies get stale very quickly..didn't make it more than 24 hours in the tupperware. They would make good thumbprint tea cookies or just tea cookies in general, but I would recommend not making more than what you need because of how quickly they go stale.

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Reviewer:

MamaClaire

Reviewed: Dec. 9, 2012

I wanted a recipe for lemon cookies and gave this a try. These cookies are buttery but little lemon flavor. The cookies are good though.

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Reviewer:

MsCatz

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Denver, Colorado, USA

Reviewed: Dec. 4, 2012

Delicious! I doubled the lemon peel in the recipe and glazed with a lemon juice, lemon peel and powdered sugar. They rolled out well and tasted very lemony.

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Reviewer:

Allyson

Reviewed: Oct. 2, 2012

I made these as drop cookies instead of flat, cutter cookies and they were nice and soft on the inside, with a delicate flavor. I recommend making the glaze noted by the first reviewer to give them some zip, adding zest to the glaze to taste. All in all, a nice little cookie that I will make again.

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Reviewer:

Terrimisu

Cooking Level: Intermediate

Reviewed: Sep. 4, 2012

I just made these and I think they would be great served with coffee or tea ( like our church social ) . I didn't have lemon zest so I am not getting as much lemon flavor as I would like ( my fault ) , But I am enjoying these as they are . I love the simplicity and texture of the recipe and will definately use this one again. I didn't refridgerate either , just dropped by teaspoonfuls

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Reviewer:

LauraK

Reviewed: Aug. 19, 2012

Dough was way too sticky to roll out and the cookies were rather flavorless and bitter.

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Reviewer:

sjayne

Reviewed: Jul. 13, 2012

I have been baking cookies for many years, and know some of the "tricks' to fix a dough. These cookies, in my opinion, should have been baked at 375, instead of 350. I baked each batch for over 14 minutes, and they still didn't brown. They tasted doughy, and bland. I tried to add a lemon icing, which only helped a little. I was looking for a light, buttery cookie, and this was not it!

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Reviewer:

scorpnana

Reviewed: Jun. 14, 2012

I recently purchased a few extra lemons and was at a lost as to what to do with them. I tried your recipe, and was extremely happy with the results. They were delicious

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Reviewer:

ldcsmith

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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