I've been looking for a tart lemon cookie that I can freeze and thaw easily -- no icing, preferably. I made these and am test-freezing them, though I did taste them just out of the oven. My "recipe mutations:" I'm not vegan, and I was concerned about the greasiness mentioned in some of the reviews, so I used butter (1 stick) instead of vegetable oil. I also used the juice and zest of 2 good-sized lemons instead of measuring it (but it looked to my eyes to be about the measurements in the original recipe) and substituted 1 tsp lemon extract for one of the tsps of vanilla. That gave the dough a nicely tart bite. I also added 3 drips of yellow gel food coloring. The dough wasn't coming completely together with stirring (of course, I had left out 1/4 c. of oil), so I mixed it with "impeccably clean hands" to finish incorporating the flour. Instead of greasing the cookie sheet I used a silicone liner. My first three "test cookies" were teaspoon-size drop cookies baked for 10 minutes. They came off the pan easily, were lumpy, and did taste like Trix. Not bad, and my husband liked them (he said, "You can't go too wrong with lemon and butter), but they still didn't capture that lemon "zing."
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I've been looking for a tart lemon cookie that I can freeze and thaw easily -- no icing,...