Reviewed: Apr. 24, 2012

I really liked these cookies and so did everyone that ate them! I made it with the same ingredients except I used lime instead of lemon...I love them both but was in the mood for lime :) Also, I noted that some reviewers said that the lemon flavor was a little weak so I added another 1/2 Tbsp of zest and the flavor was great! My cookies didn't come out very chewy though, more like chewy fluffy sugar cookies. When I made them I wasn't ready to bake them right away so I put the dough in the fridge. When I took it out, I rolled it into a log and cut off between 1/4 and 1/2 inch thick cookies and baked them like that. So if you like fluffier cookies, bake them like this :)

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Reviewer:

Steph

Reviewed: Mar. 27, 2012

Excellent recipe. I like things especially lemony, so I used the zest from one lemon and the juice of one lemon. Very tasty cookies.

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Reviewer:

PeachyKeen

Reviewed: Mar. 17, 2012

These were sooo tasty! I did opt out of the almonds and used a lemon glaze which made these AMAZING! Also, I used Fleischmann's Margarine over butter so they were more like the Archway soft lemon cookie. Highly recommend this recipe

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Reviewer:

DYPAN

Reviewed: Feb. 13, 2012

This recipe is AMAZING!!!My whole family loved this recipe and that is amazing on its own. My parents don't like alot of sugar and even they said the cookies were delicious. I definetly would recommend these. I might even make them again. *** For more lemon flavor, add an extra teaspoon of lemon juice and a little more lemon zest!

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Reviewer:

Nikkiziey

Reviewed: Jan. 9, 2012

Wonderful lemon cookie! I used the juice of two lemons to try to achieve a real lemon flavor. It was a sticky dough so I let it set up in the fridge for a bit before I rolled into balls. I gently set the almonds on top of each ball and then sprinkled with a bit of sugar. They turned out beautiful and tasted great!

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Reviewer:

janae

Cooking Level: Intermediate

Living In: Owosso, Michigan, USA

Reviewed: Dec. 27, 2011

Easy recipe, like most of the other reviewers, I added more lemon juice than what it called for. They are awesome cookies!

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Reviewer:

rethal

Reviewed: Dec. 17, 2011

This is exactly the kind of lemon cookie I love...crisp & chewy!! I made 8 dozen (whew) for Chriastmas giving and I know everyone will love these cookies. And, with so many recipes to choose from, I sure got lucky with this one. Nothing bad to say here.

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Reviewer:

esterolynn

Reviewed: Dec. 15, 2011

I've made these cookies exactly as per recipe and they were really nice. Then one day I thought why not, and reduced the sugar to 1/2 cup, added 1/2 cup chopped cranberries, 1 tsp lime juice, upped the baking powder to 1 tsp and baking soda to 1/2 tsp. I baked them in tiny paper cups for 17 mins. They tasted very very good. To pass the acid test, I made these lemony cupcakes for tea with a bunch of discerning ladies but this time I topped them with cream cheese and a frosted cranberry which I also got from AllRecipes. Those baby cupcakes looked so pretty! My goodness, the ladies were fighting over the last few cakes. But they were all my good friends so we had a really good time with me handing out the recipe like favours!

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Reviewer:

wct38

Reviewed: Dec. 15, 2011

Try Meyer lemons and use less sugar. Yumm-O!

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Reviewer:

KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

Reviewed: Sep. 30, 2011

Delightful cookies. Crisp and chewy as promised with wonderful lemon flavor. Best eaten quickly and not stored - I found they lost their crispness quite quickly and went very soft.

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