Oh my goodness. I just took out the first batch and they are wonderful. I made two changes. First, I used butter (unsalted, as I always do for baking) and second, I used 1 teaspoon of lemon oil and 1 teaspoon of vanilla. Using my 1 1/2" cookie scoop I got a dozen 3 1/2" cookies per sheet, baked on parchment. I tested them at 7 and 10 minutes and found them perfectly done at 12 minutes with lightly-browned edges but still chewy in the middle. I cooled them for 5 minutes before transferring to a rack to finish cooling but I couldn't wait and I was rewarded. I should also note that I used Meyer lemons (a friend grows them, lucky me!) and my stand mixer following the common method of creaming the sugar and butter with the zest then adding the juice, extracts and finally, stirring in the combined dry ingredients. I am going to ask for more lemons. These cookies came out fabulously for me and I hope my experience will be of help to others who have yet to try the recipe or who had less-than-spectacular results in the past. I'll let you know how they keep, assuming they do....
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Oh my goodness. I just took out the first batch and they are wonderful. I made two changes. ...