Recipe by Miranda Chisolm
"The tart dough and sweet raisins make an interesting taste combination."
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1 1/2 cups
I read the reviews before I made them and read about them coming out flat so I used unsalted butter and 1/2 the amount called for and they came out perfect!
Not my favorite cookie. Omited the raisins. Added zest but still missing something, can't quite figure it out.
Great Cookie. It's sweet and a bit tangy. I put some lemon zest insead of extract since I didn't have the extract. I think this cookie might be great with dried cranberries; might make for a very festive Xmas cookie with them.
Fantastic cookie! Good lemon flavor, I just love them!
I'm going to have to agree with another review about how they look. They taste great but mine didn't look anything like the picture.
The best lemon cookie I have found so far. The lemon flavor is strong and what I'm looking for.
Awesome! My husband said "that's how a cookie should be-flavorful and sweet and salty and crunchy and chewy". This is my second time making them. The first I used butter because I didnt have the no trans fat shorting. This time I followed the recipe except I left out the raisons and added an extra cup of oatmeal. So good (my husband doesn't like raisins, but I liked them that way too)
Very tasty, light, flavorful combination of tart/sweet. I used dried cranberries instead of raisins, as another reviewer suggested, and I loved it. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Raisin Lemon Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 42
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