"Good cookies that are good for you." — C. Wayne
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fresh lemon juice
1 1/4 cups
sifted all-purpose flour
Recipe was easy to follow and the cookies turned out great.
A melt in your mouth lemony treat! Ofcourse- used butter. LOVED these! Used generous tsp lemon zest + an extra little splash of lemon juice. Great texture. 15 minutes in the oven. A real keeper-Yum!
Pretty good. Danty but the guys still liked them. They were easy to make. I only baked them for 15 minutes and they were perfect.
Lovely, I used butter as I do in most baking but the baking time was too long, I just rescued them in time.
Great recipe. I used butter instead of margarine. I also put in 4 tsps (packed) of lemon zest and no orange zest. I rolled my dough into balls and rolled them in the egg white right away. I didn't bother chilling them, mainly due to the fact that I wanted to eat them as soon as I could. I baked for about 15 minutes so that the cookies were soft and moist in the middle.
My cookies also looked way cuter than the ones in the picture, but that was probably because I rolled them into balls.
These were really good. Delicate cookies, sort of like a light version of shortbread. I used butter over margarine though, and used all lemon zest as I was looking for as much lemon flavor as possible, though I think these would be lovely with the orange zest as well.
Awesome, light cookies with lots of flavor. Used 2 tsp of mixed peel (from Bulk Barn) and the chunks of peel improved the texture considerably.
when do you add the vanilla extract?l Turned out OK
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Nut Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 101
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