Reviewed: Dec. 15, 2010

These are absolutely delish! I took the advice of a few reviewers and doubled the lemon extract - recipe needs that. Also found that baking on a higher rack in the over creates more "poof."

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4 users found this review helpful

Reviewer:

Tammy

Reviewed: Dec. 11, 2010

These cookies really hit the spot. I just had a real craving for a lemony dessert, and since I had all the ingredients I tried these! The only thing I would change next time is to add more lemon extract. I used 1 tsp., but also the zest of one lemon and it still wasn't lemony enough for me...but others may think differently! I will be making these for family at Christmas.

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Reviewer:

vegansweetie

Reviewed: Nov. 28, 2010

Excellent lemon flavour. Very light. I used 2 tsp of lemon extract and that was perfect. My cookies fell flat but I think that was from something that I had done wrong.

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3 users found this review helpful

Reviewer:

sweettooth

Cooking Level: Intermediate

Reviewed: Nov. 24, 2010

Excellent cookies! The only addition I made is to add some course sugar after rolling in granulated sugar for texture. These cookies are extremely easy to make and are absolutely delicious. Thanks for a great recipe!

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3 users found this review helpful

Reviewer:

ATKENNEDY

Reviewed: Nov. 19, 2010

A few key changes brought these up to five star status! I doubled the lemon extract, added a tsp. of fresh lemon zest, and added several drops of yellow food coloring to the wet ingredients. I also made my own lemon sugar to roll them in, by adding lemon extract and yellow food coloring to the sugar! I only rolled the top of the cookie, as I didn't want them to be overly sweet. I didn't have parchment paper, I used cooking-spray and a light dusting of flour on the sheet, and they didn't stick at all. Also, I only had unsalted butter, so I added 1/4 tsp of salt to the dry ingredients. My dough was easy to handle after 15 minutes in the freezer. This cookie is delicious, and with the changes I added, is a real keeper. Thanks for sharing!

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Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Nov. 6, 2010

If you slightly undercook them and layer strawberry gelato with 2 cookies it is heaven!

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3 users found this review helpful

Reviewer:

Jena-licous

Cooking Level: Expert

Reviewed: Nov. 4, 2010

Way to sticky to roll into balls had to scoop with a table spoon. somewhat taste like pretzels

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4 users found this review helpful

Reviewer:

Magpie

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Reviewed: Oct. 29, 2010

FYI - These do not work well in cookie cutters. They cling to the cutters, are too sticky to move (even cold), and then spread so much in the oven that they just became circles anyway. Delicious, but just form them into balls as the recipe suggests (you don't have to flatten them though). I would've given them 5 stars if they'd stayed thicker (even the balls spread too thin for my preference).

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Reviewer:

Carolyn

Reviewed: Oct. 21, 2010

After reading several reviews I made just a couple additions. I added 2 tsps lemon extract, the zest of one lemon, and the juice from one lemon. It was perfect. I couldn't imagine leaving it out. Seems it wouldn't have much lemon flavor. Or maybe we are just lemon nuts. :) I didn't have any parchment and just assumed it was stated to use for clean up purposes. I learned with my first batch why it needs it. My cookies stuck to the pan. No biggie, just sprayed the pan with Pam for the remainder. These are very delicate cookies so be gentle with them. Slightly crunchy on the outside and chewy on the inside. Use a cookie scoop for sure and rolling in sugar makes them very pretty and yummy. Will definitely make again.

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6 users found this review helpful