Lemony, sweet, and easy! I used 1/2 cup melted butter and 1/4 cup canola oil instead of 3/4 cup oil. Two tablespoons of lemon zest took four or five lemons, zesting every bit of yellow I could find. I used a teaspoon measuring spoon to scoop out the dough and then I rolled the bit of dough into a ball, 25 per sheet. Take them out before they brown unless you want crunchy cookies. Using a cooled cookie sheet will give you lovely cracks in the cookies, like ginger snaps. Made about 80 small cookies, each one terrific! Brought them to the office today, and my coworkers love them, too.
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Lemony, sweet, and easy! I used 1/2 cup melted butter and 1/4 cup canola oil instead of 3/4...