This was a good recipe for one of my favorites. Picture a pop in your mouth cookie with the texture of a powdered lemon cookie. The trick to not getting a bland, dry cookie is the cookie to sugar coating ratio when you roll them in the powdered sugar. The cookie should be a small ball, slightly larger than the size of a small marble, cooked through but not browned so the flavor is mild. Then while they are a little warm still you coat them in the powdered sugar. After they are cool you coat them one more time. This creats a wonderful smooth coating that melts in your mouth right before the inside crunch from the cookie.
Thanks Lana for the recipe!
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