Reviewed: Dec. 18, 2011

These cookies wound up tasting delicious but I had to add quite a bit of water to the dough because it was very dry and crumbly. I only used them as a single cookie which I topped with confectioners sugar and lemon zest.

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Reviewer:

gerry

Reviewed: Dec. 17, 2010

The cook recipes was bland, not nearly enough lemon flavor. I recommend chilling the dough before baking for better shaping. Filling was like a goo, but flavorful. Confectioners sugar didn't hold to the sandwich.

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Reviewer:

lawson247

Cooking Level: Intermediate

Home Town: Keokuk, Iowa, USA

Reviewed: Jan. 6, 2010

These are just delightful! A little on the labor intensive side, BUT I made them as a birthday gift for a lemon lover, who I know will really apprciate them. My husband and I tasted the spoils before we shipped them off and were very impressed. The first batch I made had a few of the cookies thin and crumbly around the outside edge, which makes them harder to work with. With the second batch I rolled very small balls, layed them on the sheet, then used my thumb to put a small valley in each one. This made them small enough to be able to pop them into your in one bite, keeping the confectioners sugar off your shirt and in your mouth, LOL. The cookie dough itself is a little crumbly at first, but it warms in your hand as you roll it, so it holds together quite well. For the filling, I juiced 3 lemons and replaced some of the water with it. I also added 3 large pieces of rind to the mix, which added wonderful depth of flavor, fishing them out after the mixture thickened. I also added a bit of California Lemon Peel, and a touch more corn starch than called for, as I like my filling fairly thick. I omitted the food coloring, as you can't see the filling once you roll them in confectioner's sugar. We are having a summer party this year, and these will definitely be on the menu! Served with finger sandwiches, cold salads, lemonade and ice cream, they will not only look very pretty on the table, but will also round out the blend of flavors nicely!

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Reviewer:

Darkgardyner

Cooking Level: Expert

Reviewed: Jan. 5, 2010

i used a cookie scooper and a measuring cup to shape these, which saved time and gave me just 14 little sandwiches, and filling to spare. the cookies were not soft, and the filling was a strange texture, like thick transparent goop, nothing like a store sandwich cookie. the flavor was not bad, but not good enough to cover the texture conflict between the crunch and goo. it was really too much butter fat for me to enjoy the lemon. I prefer a light fluffy pairing with lemon, like the lemon blueberry scones on this site, which was SO much better than these.

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Reviewer:

DiGGoNZo

Reviewed: Feb. 19, 2009

The flavor and idea of these are great, but the recipe really needs to be more specific about the size. I made one inch balls which I flattened but they still came out thick. However I don't know if it's worth it to make them smaller because they were kind of messy to fill. I will say that I was pleasantly surprised at how the filling gelled and did not drip out when I took a bite. They hold up nicely so far, though I can't imagine trying to transport them.

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Reviewer:

wholesomehome

Cooking Level: Intermediate

Reviewed: Jan. 1, 2009

Cookies were delicious and easy to make(only five ingredients). The only changes I made was adding 1 cup of confectioners' sugar (we like more sweet cookies) and 2 teaspoons of lemon flavor(I want more lemony flavor). I roll them into 1 inch ball and press them down in the cookie sheet( not completely flatten). I don't make sandwiches, I just dust them with sifted confectioners' sugar, and were simply delicious!!!

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Reviewer:

claribel

Reviewed: Dec. 22, 2008

These were really easy and fun to make. We used an ice cream scoop and the cookies came out way to big. After putting them together they looked like baseballs. Next time I will use a smaller spoon. They still tasted really good though!!

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Reviewer:

sandy

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Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Nov. 6, 2008

Too labor intensive. Filling isn't thick and shoots out the side when you take a bite. Definitely not lemony enough and won't make again.

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Reviewer:

BZMUM

Home Town: Toronto, Ontario, Canada

Reviewed: Jul. 7, 2008

I just made these for our family's 4th of July party, and they were a hit! My grandmother has already made note of it, and my Mom is hoping my grandmother will make them soon. LOL! I made them a bit bigger than what was suggested in the recipe, so I got about 18 "sandwiches" out of it, with a lot of the filling left over. Next time, I suggest using unsalted butter (it didn't mention salted or unsalted in the recipe). I used salted butter and it was definitely noticeable. I also added about 1/4 tsp. of peppermint extract into the cookie dough. It gave it a mellow lemon-mint flavor which was a nice "cool" change to the hot weather. Wonderful recipe, will definitely use it again!

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Reviewer:

Rockinkiwi

Cooking Level: Intermediate

Home Town: Greenwich, Connecticut, USA

Reviewed: May 14, 2008

These are divine. I shaped them into bite size pieces and flattened them out prior to baking. This was my first attempted at a sandwich cookie so wasn't sure on how much filling to use per cookie (thought it might ooze out or something) so I didn't use very much. Next time I will cram as much of the filling in as humanly possible because it was soooo good. I also didn't worry about the icing powder on the top, they still looked lovely. I will be making these again......very soon.

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