Reviewed: Dec. 15, 2009

I wish I would have read more reviews...too many high star ratings with modifications made me think at a glance that these would turn out as is. Mine spread out way thin and I was disappointed (too much oil, as it turns out, and as many have remarked). They honestly look like a little stack of pancakes, not cookies at all :( I MAY try again with less oil, but will probably experiment with other recipes first...just needs too many modifications.

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The Heinos

Living In: Bloomington, Minnesota, USA

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Reviewed: Dec. 10, 2009

Great lemony flavor! As suggested by other reviewers, i used more lemon juice and less oil. Sprinkled them with yellow sugar. So good!

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Charly

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Reviewed: Dec. 5, 2009

Not your traditional cookie. Don't be alarmed by the oily dough or the flat thin cookies. These really are snaps. I used zest and fresh juice and the initial taste is good. But they do have an oily aftertaste. I probably won't make them again. If I do, I might try adding a cup of powdered sugar.

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yoga4me

Cooking Level: Expert

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Reviewed: Dec. 3, 2009

I read the reviews before starting and decided to start with 1/4 cup of oil and add as necessary. I think this is a decent starting point for a lemon cookie. I kept them in the oven until the edges were a little brown, then took them out. They were still soft in the middle, but cooled to a decent texture. I didn't get the zesty lemon flavor I was hoping for. The next time I use this recipe, I plan to add more lemon juice and try using butter instead of oil. I think with a little doctoring, this could be a really good recipe.

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Bookworm76

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Reviewed: Sep. 17, 2009

Delicious! Soft and crunchy, sweet and lemony. I followed Mary Callan's recomendations and increased the flour and lemon juice while decreasing the oil. I mixed the final batter together by hand and topped the cookies off with a little sugar fresh out of the oven. I can't wait to play with this recipe and add raspberries or poppy seeds.

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J Angileri

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Reviewed: Jun. 13, 2009

so easy to do

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GTHERE

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Reviewed: May 20, 2009

I was so stoked about making this recipe. I followed the instructions exactly with the exception of taking Mary Callan's suggestions on these supstitutions: "Full Review Apr. 6, 2007The BEST lemon cookie ever!!! I used 1 1/4 cup sugar, zest of two very large lemons, juice of three very large lemons (almost a full cup) and 1/2 cup of canola. Fantastic - I guarantee!!!" Unfortunately, this did not turn out as it should have. I took Juanita (the recipe maker's) suggestion and put all the ingredients into the food processor until it thickened to a dough. However, the batter never thickened into a dough. Instead, it was the more like the consistency of icing. I thought it might help to place the mixure in the refrigerator (like other suggested to remove the thin consistency of the oil--even though I added much less oil than the recipe called for), but it never thickened up to a dough consistency. Very disappointing. I hate wasting food and I had to throw away this entire recipe as it was useless. Now, I am wondering what went wrong. It may be the baking properties of lemon juice and oil. I am on a mission now to find out. If anyone has any suggestions or comments, let me know.

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Erin_D

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Reviewed: May 19, 2009

Wow! I cannot stop eating these cookies! I also ate about half the batter while making them, too!

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kk's recipe

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Reviewed: Mar. 3, 2009

I didn't have good luck with these. They were very thin and either too hard or too soft. They either broke apart or fell apart. Not a keeper.

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Ginny

Home Town: Dayton, Ohio, USA

Living In: Governors Bay, Canterbury, New Zealand

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Reviewed: Feb. 11, 2009

Eh. These were okay. Very crispy, not the lemony-est cookies I've ever had. I might make them again in a pinch, but I think I'll keep looking for the perfect lemon crisp.

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 19, 2009

easy to make, I had all the ingredients needed at home. I substituted the oil with 1 cup of ground flax seed meal and 1/2 cup of oil to cut out some of the fats and it worked out well! Could stand to use a little more lemon juice and rind, but still a moist inside and crispy edge cookie! (cut baking time to 9 min).

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June Bug

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Reviewed: Jan. 14, 2009

To me this was an okay recipe. Although my boyfriend can't say that. He devoured them! After reading some reviews I went ahead and used 1/2 cup of oil, everything worked out fine:) Also I used lemon juice from concentrate. I think that thats why I didn't fall in love with them. To me I really didn't taste any lemon at all. Also I did powder them with powder sugar. But again I'll say that this is an okay recipe if you use lemon concentrate, next time I'm definitely using fresh lemon juice!!

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Nannawee

Cooking Level: Beginning

Home Town: Tampa, Florida, USA

Living In: Wimauma, Florida, USA

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Reviewed: Jan. 10, 2009

This is a wonderful recipe, I wish i had read the reviews before I started. I ended up adding about a 1/4 cup of flour to get a batch of good full cookies, but well worth the time to tweek it. I love the flavor, I used 3 large wild lemons and the flavor was unbelievable.

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Rich

Cooking Level: Intermediate

Home Town: Bay Shore, New York, USA

Living In: Ocala, Florida, USA

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Reviewed: Dec. 23, 2008

I only tried this recipe because I had lots of lemons to use up. I won't make it again. They were ok, but the "dough" was more like a batter and the cookies came out really thin and not appealing. I added some flour to the rest of the batter to form "dough" and baked the rest. They were ok, but not excellent.

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Reviewed: Nov. 9, 2008

I don't like these cookies so much. I love lemon, but these were a pain. I read the reviews and decided to cut the oil down to a 1/2 c. I should've cut it more. These things spread like crazy, so much so that I put the remaining batter in muffin cups. The muffins were not any better than the cookies--they rose and fell in the oven. The only thing I didn't do was to refrigerate the cookies overnight, but I really wanted to make them today. Too bad--could've been a good cookie. Some of the pieces I scraped off didn't taste too bad, but the oily taste wasn't my favorite. I'll try other recipes instead. Thanks anyway.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 24, 2008

I was looking for more of a lemon taste. Also the dough seemed to have a wierd consistency and didn't stay together too well.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Aug. 21, 2008

These came out wonderfully, with a few modifications. I used a full cup of lemon juice and only half a cup of oil. The dough was pretty gooey, so I chilled it for several hours and then shaped the cookies with damp hands. They taste sweet when you first bite into them but have a nice tangy aftertaste.

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cmbrown

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Reviewed: Aug. 11, 2008

zingy from the lemon, with great texture (crisp outside, chewy inside). just remember to cut down the oil (and in my case - sugar) - I added the lemon juice and vanilla to the dry ingredients, then slowly added in the oil while mixing, and stopped adding oil when the dough got to the right texture.

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poggins

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Reviewed: Apr. 29, 2008

I made a half-batch, with less oil and more lemon juice as other reviewers suggested. The flavor was nice and lemony, but the texture was awful. The cookies were flat and rock hard, not crispy.

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Sarah

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Reviewed: Apr. 17, 2008

I made these essentially as written - 3/4 cup of vegetable oil and all! The only difference being I used 1/2 cup white sugar and 1/4 cup brown sugar. Baked for 10 mins in the oven, these were delicious. I brought them to work and all of my coworkers loved them - they are a deliciously different cookie. Next time, I would use more lemon zest and juice because I like a tangy flavour. Thanks for the recipe!

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