These are a great base cookie. I prefer to add the zest of one lemon and replace one of the teaspoons of vanilla with lemon extract. I then frost them with a light lemon flavored cream cheese frosting made with 4 oz cream cheese, 1 tablespoon butter, some lemon juice (or extract), 1.5 cups of powdered sugar, and a few drops yellow food coloring. They taste so nice and springy this way. Great for easter. They are more like Italian lemon teacakes this way. I can imagine that almond extract would also be good in these with a cherry flavored frosting (though would unboubtably be much sweeter). The texture is incredible, and, as with a lot of Italian recipes, it's not all about the flavor, but the texture that makes something irresistable.
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These are a great base cookie. I prefer to add the zest of one lemon and replace one of the...