Reviewed: Oct. 7, 2009

This would go good with tea. It had a nice texture & good lemony taste that comes on half way through. I pulled mine out of the oven right when they started to smell, after about 13 minutes; before they got brown. Overall a very nice cookie.

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pixy282

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

I loved these cookies! They combined my two favorite kind of cookie. Who could ask for anything more? :)

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Jen

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Reviewed: May 16, 2009

I make this recipe at work(a bakery) all the time, its a favorite and hard to keep on stock. The only thing that I do differently is use a drizzle iceing to make them look pretty.Also I use Lemon oil instead of extract and only 1/2 the amount because its cheaper to make in large quanity. But overall its a great recipe.

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sugarsprite

Cooking Level: Expert

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Reviewed: Feb. 27, 2009

USED HEALTHIER OPTIONS: This recipe still turned out amazing! I used lemon juice instead of lemon extract, lite brown sugar, and whole wheat flour for a healthier cookie and they still recieved rave reviews from the toughest critics: my 8 and 6 yr old!

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Coolcam

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Reviewed: Nov. 11, 2008

This recipe was ok nothing great! My dough was very floury so I added a little honey. Baking time only took about 10 minutes too not 25 like the recipe says. I also sprinkled powdered sugar on top like suggested in the other reviews.

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Nicole

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Reviewed: Feb. 17, 2008

I didn't have any lemons for the zest so I skipped out on it. But they tasted FANTASTIC! This recipe is a new favorite! Yum!!

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visionsofhope

Cooking Level: Beginning

Living In: Coventry, Rhode Island, USA

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Reviewed: Dec. 16, 2007

i thought that this was an ok recipe. it was hard to zest 2t of lemon, considering i don't have a real zester, but a kind of grater. next, the time to bake is NOT 20-25 minutes. for me it was about 12 minutes. the recipe only makes about 20 cookies too. lastly, to make them a little more lemon-ee, i added a lemon frosting. i mixed powedered sugar, water, some of the lemon extract, and lemon juice, and spread it over the cooled shortbread cookie. the cookie tasted fine, but iw as expecting something a little different...that's why it only got three stars. with all the personal adjustments, then i would give it 5 stars. =)

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AVYGIRL

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Reviewed: Jun. 16, 2006

Sorry to say my notes on this recipe is - "a mess and a total waste of ingredients." It's extremely rare that I get bad results from recipes on this site - but this one was memorably BAD.

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Nydiva

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Reviewed: May 20, 2005

These cookies were great after a few minor tweaks... I added just a touch more vanilla and then shook the cookies in a bag with about 1/4 cup powdered sugar to coat them. The powdered sugar coating was the perfect touch!

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THEMRSC

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Reviewed: Feb. 2, 2005

The dough was much too soft to work with--it needed to be refrigerated before I rolled it out. I used my 2" cutter and only got about 16 cookies; perhaps I made them a little thicker than called for. They have an odd texture and are kind of bitter. Less lemon zest and more vanilla may have helped them out. I'm not sure I'll make them again but if I do I'll have to sweeten them up somehow.

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Angie

Cooking Level: Expert

Home Town: Champaign, Illinois, USA

Living In: Frederick, Maryland, USA

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Reviewed: Dec. 7, 2004

I used a cookie press which worked well and these were very lemony, but still seemed bland as a cookie. Maybe with tea they would be nice, but all the butter made it seem like too much. I probably won't make these again.

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NOELLER67

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 20, 2004

Made this a few times already. Last Christmas I made these and gave away to friends at a party. My friend also made other kinds of very fancy Christmas cookies, but mine were gone before hers!

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Peerless

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Reviewed: Sep. 11, 2003

I made this recipe and it so good I can hardly wait to do it again! I loved this recipe and so did my family too! Easy making them too!

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MAGGIE79

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Reviewed: Jan. 31, 2003

These cookies turned out lovely! I doubled the recipe and used shaped cookie cutters to cut them out. I also made lemon icing for them with water, lemon juice, and powdered sugar. Yum! For me, the baking time was less than what the recipe suggested... about 15 minutes.

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ECTEWELL

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Reviewed: Jan. 16, 2002

These are absolutely delicious and easy to make. I put part of the dough into a decorating bag, and using a large cake decorator tip, made lemon shortbread straws and decorative small cookies also. From my families response, I will be making these often.

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EMORSE4

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Reviewed: Jun. 21, 2001

YUCK. I followed the directions exactly, with extremely poor results. Yield was way off -- I only got 12 small cookies instead of 20 2-inch ones. Baking time was off too, and they probably should have baked at 325 instead of 375...I checked them after 14 min. and the bottoms were burnt (recipe recommended 20 to 25 min.) After scraping off the burnt bottoms, the texture and taste were still nasty -- way too floury and bready.

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Amanda Robinson

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Lemon Shortbread Cookies

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