Reviewed: May 17, 2009

I had fun w/ this recipe! I used part yogurt and part sour cream, as that's what I had in the fridge. I cut the oil a bit and added more juice (I used bottled lime juice), and I omitted the zest as I had none. The batter is thicker than cake but thinner than cookie, so I put 1/8 C batter in muffin tins lined w/ paper muffin cups, added 1 1/2 tsp cherry jam, than another 1/8 C batter. I baked for 25 min @ 375' and I'm delighted w/ the turnout! I'm sending overseas w/ a can of cherry frosting. Fabulous! Thinking of adding chopped cranberries next time.

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Reviewer:

KitchenWitch

Cooking Level: Expert

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Reviewed: May 1, 2009

I have not used this recipe as written... After reading all the reviews I made the following changes: Used a touch extra baking soda and powder, added extra lemon extract and juice (probably about double what was written) plus a few Tbsp. rum and a few drops vanilla (I like lots of flavor), 1/4 cup room temp butter and 1&1/2 Tbsp oil, replaced 1/2 cup regular sugar with 3/4 cup powdered sugar, but that exchange was out of necessity, I ran out of sugar! It is a light cakey type cookie, and still could use a few adjustments... But I was looking for a lemony cookie that would still be soft after a week in the mail, and from experience, the cake like cookies are some of the best for that.

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Kat D ~ Dreamkat29

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Living In: Fort Riley, Kansas, USA

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Reviewed: Nov. 29, 2008

I liked this recipe, although I didn't have lemon flavored yogurt, but used plain instead and added another teaspoon of lemon juice. I'll definitely make this again.

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YumLover

Cooking Level: Intermediate

Home Town: Veracruz, Veracruz, Mexico

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Reviewed: Sep. 12, 2008

These are definitely very cakey and moist, and very ideal for having with a cup of tea or coffee. After reading what others had to say, I dropped the oil and used butter instead, and I also omitted the lemon juice and opted for 3 t. of lemon extract instead. I still used the zest, though- there is no sub for that! Not the best cookie I've ever had, but decent and with potential!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Jul. 10, 2004

These cookies were indeed soft, but their subtle flavor left much to be desired. I suggest adding an additional teaspoon of lemon extract and maybe some frosting to boost the flavor.

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Reviewer:

Lisa

Cooking Level: Expert

Home Town: Irvine, California, USA

Living In: Newport Beach, California, USA

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Reviewed: Jul. 22, 2002

I made these for a tea party and they were all that was left. Too soft, too cake-y and boring flavor. You might as well spoon lemon cake mix onto a cookie sheet and bake. It would be a lot easier and taste just the same. I'm deleting this from my recipe box so I make sure not to make it again.

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