Reviewed: Dec. 22, 2008

Thank you so much for sharing your wonderful recipe! I doubled it even though this was my first time making these, and they turned out fabulous! So quick and easy to make too. The texture is soft in the middle and crunchy around the edges....just perfect. This will no doubt be a recipe that I will turn to often, as the cookies don't seem to last long at all!! :)

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Reviewer:

Amy

Reviewed: Dec. 21, 2008

These cookies taste fine but I had a real problem with the form. I made them exactly as the recipe called and knew someone had said they are very flat so I spaced them a good distance apart but the whole tray cooked into a flat thin mass. The next batch I put into muffin tins to see if it would help them keep their shape but they puffed up on the sides with a big indentation in the middle. That would be fine if you wanted to fill it with preserves or something else but I just can't seem to get these to have a normal shape.

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Reviewer:

gardenmama

Reviewed: Dec. 18, 2008

This recipe was awesome! It was really easy to follow although I did read the reviews and added 1 more tsp of lemon extract but after I tasted it I would have added another tsp. For me I love tasting a strong lemon taste in my lemon cookies! As for my hubby he doesn't like sweets and lemon stuff but he loved this recipe! Thank you!

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Reviewer:

Hungry Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Dec. 17, 2008

Made them for my family cookie exchange and they were a hit!! I used 1 tbls. of real lemon juice and 1 tbls. of lemon zest and they were so yummy!! A lot of reviewers said that they came out flat well I found out once you roll the dough into balls and then the sugar, place them back into the fridge until they firm up again or for 15 mins, then throw them in the oven and they only take 10 mins to bake and come out much thicker, but with the same chewyness!!! So make sure they aren't at room temp when you put them in the oven!!

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Reviewer:

luvluv1

Reviewed: Dec. 15, 2008

These were fabulous. Just a hint of lemon is perfect.

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Reviewer:

CWEBB38

Reviewed: Dec. 9, 2008

Only change i made was what another reviewer suggested, i replaced the lemon extract with 1 tbsp lemon zest and 1 tbsp lemon juice. Everyone loved them!

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Reviewer:

Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

Reviewed: Dec. 6, 2008

Had a decent zing to it, pretty good.

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Reviewer:

Lockeed

Reviewed: Nov. 17, 2008

I would double, if not triple, the lemon extract. Also, if anyone is wondering why there are discrepancies in the reviews as to the texture: if you want a crisp cookie, use lemon extract, not lemon juice. The acid in lemon juice will react with the baking soda to create a leavening agent, giving you chewy cookies. But, as others have said, these cookies are quite beautiful =)

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Reviewer:

Vivian

Cooking Level: Intermediate

Home Town: Olney, Maryland, USA

Reviewed: Nov. 3, 2008

These cookies are fabulous!! So light and crispy - with just a touch of lemon flavor, not overwhelmint at all. Very refreshing!

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Reviewer:

Nikole S

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

Reviewed: Oct. 23, 2008

Such a wonderfull recipe.. I have made theme time and time again. Sometimes I use orange zest and a few teaspoons of juice, and roll in cinnamon and surgar. but any way is great. I like how after they are baked they sparkle. It is just a perfect recipe. Always a hit.

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