Reviewed: Jun. 21, 2006

This is the perfect lemon cookie - everything the previous reviewers promised: crunchy and chewy. The only thing I'll do differently next time is double the recipe. I didn't notice until after I had mixed the batter that it is on the small side, so I found myself rationing the cookies instead of having plenty.

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CBARBUSCA

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Living In: Bucharest, Bucuresti, Romania

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Reviewed: May 30, 2006

These were very good, but not very lemon-y. I plan to make them again, but add more lemon next time as some of the reviewers suggested. Also, I'll double the recipe because they disappeared so quickly! Thanks for sharing!

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Amy

Cooking Level: Intermediate

Home Town: Dilley, Texas, USA

Living In: Pearsall, Texas, USA

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Reviewed: May 26, 2006

Absolutely wonderful ! I am not a fan on "lemon anything" really, but my son and daughterinlaw are, so I made these as a treat so to speak and I ended up saying "no, this last one is mine" !! I added instead of walnuts, pecan nuts - awesome!

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Iluv2cook59

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 1, 2006

After reading the reviews, I increased the l.j. to l Tbsp. Also used l l/4 c. whole wheat pastry flour for white flour.Rolled each cookie into chopped black walnuts and flattened w/fingers. Spread to 3" cookie when baked that made a crisp cookie! EXCEllENT and will make many times! Love this site!

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BORNTOBAKE

Cooking Level: Expert

Living In: Champaign, Illinois, USA

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Reviewed: Jan. 30, 2006

These were fantastic.I made them this morning before i went to work.Took no time at all.I added the juice from a whole lemon and used finely grated almond to top them with.Thank you very much for this fab recipe.

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Hanxnah

Cooking Level: Intermediate

Living In: Exeter, Devon, England, U.K.

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Reviewed: Nov. 29, 2005

These cookies were Fabulous!!! I decided to make them for a Christmas Cookie exchange, since they are different. I love that they are chewy with a cookie crunch. I would advise under baking them rather than waiting for the brown edge to show. They stay chewier that way. YUMMY!

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TYLEROMAN

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Reviewed: Mar. 31, 2005

I think I just found my new favorite cookie! I doubled the recipe and used one whole lemon (juice and zest without measuring). It came out tasting deliciously light and fluffy with just enough lemon flavor. I'm definitely making this one again, thanx Jennifer!

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DANCERDEDE

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Mar. 6, 2005

I followed suggestions to increase lemon zest and lemon juice and change vanilla extract to lemon. Used a lemon juice/confec. sugar glaze on mine, topped with an almond slice. Great cookie. Will definitely make these again. Hubby loves them too!

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GADSHILLGIRL1

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Reviewed: Dec. 18, 2004

quite good but did not have super lemon zing. I did add more zest and juice than specified. really recommend dusting with powered sugar. would be good iced too, I am sure.

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MUFFINTREE

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Reviewed: Dec. 13, 2004

These were great, I added 3 tablespoons of fresh squeezed lemon juice to the dough and dipped the balls in juice then sugar to enhance the lemon flavor. I also dusted with powerdered sugar to make it more like a lemon bar cookie.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 12, 2004

Excellent! These are by far the best lemon cookies ever. I made a few changes as I didn't have almonds. I put powdered sugar on the first dozen and then chopped pecans on the second dozen. Also, instead of vanilla extract, I used lemon extract. They turned out great. Not puckery, just good lemon flavor. I will absolutly make these again.

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CIS711

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Reviewed: Sep. 24, 2004

Delicious, light, thin, lemon cookies. Refreshing! I reduced the heat a tad, because the edges tended to burn.

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SCORPIO

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Reviewed: Jun. 26, 2004

These are great! Very light and crispy cookies. However, I didn't think they had enough of a lemon kick (and I used the full tbsp of lemon zest and actually added an extra 1/2 tsp of lemon juice). Next time I'll try adding more lemon. Also, I glazed these with a mix of confectioners sugar and lemon juice. They gave these cookies a nice extra kick.

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JENNYFROMTHEBLOCK11

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Reviewed: Apr. 7, 2004

All you have to do is add a little more lemon (zest AND juice) and these cookies taste awesome! These are by far the best lemon cookies I've ever had. Two thumbs up.

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BATGIRL007

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Reviewed: Feb. 18, 2004

wow these were really good! i followed the recipe exactly. they're kinda flat cookies with only a hint of lemon.they're also very soft. maybe i'll add more lemon next time. yummyyy thanks for sharing!

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CHOCOMOOSE

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Reviewed: Jan. 30, 2004

The cookies came out pretty good. All I added was half a teaspoon lemon essence. I think it gave it more of lemon flavour. And added about half the amount of the almonds in the batter and sprinkled the rest on top. Thanks for sharing;-)

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GINGIN111

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Reviewed: Dec. 22, 2003

YUMMY. I don't like almonds so I used the extra sugar. I also didn't have a lemon so I used 4T of lemon juice as another user suggested. I made larger cookies-got 13 total-baked only for 12 minutes, and they are so soft and chewy. Perfect lemon flavor. The only thing I might try is sprinkling sugar over them for some extra sweetness. This recipe is going to be made many times, probably again tonight! I might add extra vanilla and omit the lemon juice for those in my family who don't like lemon. they are missing out.

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SNOWCU

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Reviewed: Oct. 6, 2003

These cookies were fantastic! I baked them early this afternoon and I'm having a hard time staying away from the cookie jar until the kids get home. This one is going at the top of the recipe list. Thanks Jennifer for submitting the recipe.

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SHER

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Reviewed: Oct. 2, 2003

I took these cookies to a church youth group and they were gone within 7 minutes! Also, I brought one to my friend and he said "Why'd you only bring one, these rock!". They had great flavor and they were chewey on the inside. I also didn't use the almonds and added the noted amount of sugar instead. RECOMMENDED!!!!!

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SUNKISST32

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Reviewed: Aug. 30, 2003

really really good cookies. i would recommend making a double batch, since it didnt make very many cookies. also, when you take them out of the oven, dont leave them on the cookie sheet for too long or they will stick.

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SULLY6837

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Lemon Chewy Crisps

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