Reviewed: Apr. 21, 2013

Cookies are delicious and so easy to make. I used all butter for the glaze because I had no shortening in the house and used 1% milk. Will definitely be making these again

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Reviewer:

Blazer

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

All I can say is OMG - Delicious!!!!

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Reviewer:

isicles58

Cooking Level: Intermediate

Home Town: Spencerport, New York, USA

Reviewed: Oct. 29, 2012

It was very easy to follow, directions were clear. Cookies are incredible! The only thing I did differently was instead of using VANILLA extract in the cookies, I used LEMON extract. I'm diabetic so can't have the cookies with the frosting, so I wanted to enjoy the lemony taste. My hubby had some frosted cookies and he loves them.

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Reviewer:

PattyB

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Monett, Missouri, USA

Reviewed: Oct. 22, 2012

this was a very nice light cookie. For those looking for a burst of flavors,that is not what this cookie is about. I did change from using lemon extract in icing to almond extract. I also only made half the recipe and still had over 2 dozen cookies.I took it to Boss's day and everyone loved them. And had a few requests for the recipe. I would like to try almond extract in dough next time. will def make for my Christmas trays

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Reviewer:

linda

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Sep. 25, 2012

These cookies were very easy to make. Absolutely delicious!

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Reviewer:

Dia

Reviewed: Sep. 2, 2012

These are pretty good. I changed it up by adding 1 tsp of Vanilla and 1 tsp of Anise, and just did a lemon glaze, which was what really makes these cookies. Not Bad though.

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Reviewer:

Luke77

Reviewed: Aug. 27, 2012

I thought these were a pretty good cookie. They are cake like, which I actually prefer. I thought the lemon icing complimented them nicely. I had some ricotta cheese to use up and this recipe came up in the search. I made 12 servings, with the calculate button, and still got 22 cookies using a standard cookie scoop. Anyway, I thought the cookie and lemon icing had a really elegant appearance. The colorful sprinkles, although possibly traditional, seemed out of place. I wish I had something in the house to top them with to show that they were lemon flavored. Possibly a light yellow sugar or a small tad of lemon colored food coloring mixed in the icing. I would have to think about that, if I made them again. The lemon was a nice flavor, for a change, though.

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Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 17, 2012

these are great! i omitted the lemon (didn't have it) added 1/8 tsp of almond extract and a cup of fresh blueberries! they are light, soft, and not too sweet!

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Reviewer:

Angie J.

Cooking Level: Intermediate

Reviewed: Jul. 1, 2012

These cookies are so yummy. My granddaughter couldn't get enough of them. They are perfect made as the recipe states.

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Reviewer:

JPEO30

Reviewed: Jun. 25, 2012

I have been making a recipe like this for a few years now. The only thing I do different is I add lemon zest to the batter. It gives the cookie a little extra kick.

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