The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 6, 2004
These are like a mild lemon snickerdoodle. Very easy to make. Definitely chill the dough to prevent spreading. I like a tart lemon so I made a glaze of lemon juice and powder sugar. We liked them rolled in sugar but liked the frosted ones better.
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Cooking Level: Expert

Living In: Everett, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: May 29, 2004
I made these lemon cookies the other day. They came out alright. I used 'real lemon' lemon juice and doubled the amount. I also added some lemon zest. Instead of rolling them in sugar I made a 1 1/4 inch diameter loaf and cut off half-inch sections. When the cookies were baked I put on icing made of beaten eggwhite, lemon juice and powdered sugar. It sounds pretty lemony but they really weren't. Next time I will add some more lemon juice in the cookie as well as the icing.
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Cooking Level: Intermediate

Home Town: Cologne, Nordrhein-Westfalen, Germany

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2004
Very tasty cookies! But don't expect them to be soft. These are thin, and a bit crispy on the outside. I used one tsp. of lemon extract and 1.5 tsp. of lemon zest and found that to be plenty of lemon flavoring.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 24, 2003
My daughter wanted to make lemon cookies for Santa so we chose these. Very yummy cookies, I think Santa will be pleased! I also added an extra teaspoon of lemon extract (would not of had enough flavor without it). I did not have parchment paper so I used an ungreased cookie sheet, no problems with sticking or spreading. One tip I might suggest is allowing your butter to come to room temp. I have always had better success with my cookie recipes when I do this.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 18, 2003
Very good! It was a more subtle lemon taste than I would have preferred . . . next time I would probably double the lemon extract and add a teaspoon of lemon zest. I only needed about 1/3 cup sugar to roll the cookies in, so you might want to pour it out 1/3 cup at a time to save ingredients. Also, the cookies spread out more than expected on the pan. I would freeze the dough next time.
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Cooking Level: Expert

Home Town: Greenfield, Indiana, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 13, 2003
These were very good and so incredibly easy to make. The kids loved them.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 4, 2003
Given the reviews I thought these cookies would be GREAT! They're good, don't get me wrong, but nothing out of the ordinary. I do like that they can be made with ingredients I already have at home (now that I bought lemon extract), and I may make them again for that reason, but they're nothing to write in my blog about :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 1, 2003
3 WORDS TO DESCRIBE THIS RECIPE...... AWESOME, AWESOME, AWESOME! This past weekend I have made 3 batches of these cookies, they were a hit at Thanksgiving. I altered the recipe just a bit, added 1 tsp. of vanilla and used 2 tsp. of Lemon extract instead of 1 and rolled them in a combination of powered and regular white sugar. I totally blew my diet with these cookies
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Cooking Level: Expert

Home Town: Nokesville, Virginia, USA
Living In: Linden, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 17, 2003
These cookies do taste very nice, but they definitely took longer than 12 minutes (about 15)and unfortunately I didn't have any parchment paper so they bent way out of shape when I removed them from the pan (when I left them in the pan to cool, they stuck really bad!)But overall, they are pretty tasty. The recipe is so easy so I will try them one more time with parchment paper :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2003
These are absolutely delicious. I can't wait to make them again. I made them with real lemon juice and added a bit more and it tasted great. Be sure not to cook them too long or they turn dark brown. Still taste the same but not as appealing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2003
These cookies were great! I didn't have any lemon extract, so I used a tablespoon each of lemon zest and fresh lemon juice. Lovely cookies!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 23, 2003
These cookies are wonderful. I followed the recipe exactly. They have a wonderful texture - slightly crispy on the outside while moist & chewy on the inside. I know my husband is going to love them!
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Cooking Level: Intermediate

Home Town: Salem, New Jersey, USA
Living In: Athens, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 2, 2003
I'm so surprised at how much I like these! I expected something pleasant but not too special, but these are some of the best cookies I've ever made. I used about 3 tsp. fresh lemon juice because I didn't have extract, and I grated some zest into it too. These are a lot like snickerdoodles, but the lemon taste is a spectacular alternative to cinnamon. Thanks!
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Cooking Level: Intermediate

Home Town: Alliance, Nebraska, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 26, 2003
I used golden syrup because I din't have corn syrup. Maybe I'll have to use more butter next time, because the dough was a little dry. (I had difficulties to measure in cups) The dough didn't spread out too much. Yummie, beautiful, chewy cookies! Next time I'll put in some lemon zest and vanilla, or cinnamon , for another kind of flavour. You must roll them in very fine white sugar, or in vanilla sugar!
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Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 31, 2003
Very lemony. a great cookie for a luncheon or a shower. Dainty. The sugar gives them the sparkle they need.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 26, 2003
Really good, light cookies when chocolate seems to heavy for a hot day. Rolled half the batch in sweet flaked coconut but those took longer to bake. The other half omitted the sugar but dusted w/ powdered sugar. I just ate the first one outta the oven and am not sure if I want to share! Easy b/c the ingredients are all on hand! Next: orange extract. YUM
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 19, 2003
Very good and easy to make. I followed the recipe exactly and they came out great
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 1, 2003
Very tasty with just the right amount of lemon flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 17, 2003
Great tasting cookie. I used a tsp. of fresh lemon juice, and a tbs. of lemon zest (omitting the lemon extract). Excellent. After trying these, I have also decided to skip the rolling in sugar step, and just dust the cooled cookies with powdered sugar. The powdered sugar will nestle nicely into the surface of this cookie! Even though I made some slight alterations, I give these cookies 5 stars because they are sooo easy to prepare, quick to cook, and are incredibly easy to transport. It's crisp, yet chewy, allowing them to be packaged in any way. Mahalo nui loa!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 27, 2003
Sweet Fancy Moses!!!!!!!!!!! These cookies are one of THE BEST that has ever come out of my oven! I couldn't believe how fast they were mixed up. We rolled these in a mixture of yellow colored sugar and regular granulated-gave them a nice yellow color with a little sparkle-they are really pretty. The taste is incredible-so light and refreshing. You would never guess that there isn't any real lemon in this recipe. The citrus flavor and the chewy texture of this cookie is fabulous-I will make this over and over! Thanks for sharing such a wonderful recipe.
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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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