I really liked this cookie. It was really, really easy to make, and the dough was perfect to work with. Like other reviewers, I used almond extract for the lemon, but I think lemon would have worked well also. They were very tasty and buttery, and the dough never fell apart.
One trick I used was to roll out the dough on parchment paper, then cut out the cookie shapes, and then peel away the remaining dough rather than try to lift the shapes, and transfer the whole sheet of parchment to a cookie sheet. I read that tip from a reviewer on another recipe, and it worked GREAT. So easy! I reused the same two pieces of parchment paper for each batch baked. Instead of the glaze, I added 1/2 teaspoon of water to an egg yolk, divided the mixture into 3 small bowls, and tinted them yellow, orange and red. I then painted this mixture on my cookies BEFORE baking. I made brightly colored autumn leaves, and my kids were thrilled! Next time I might use the glaze, though. I think I made the egg yolk mixture too thin, and it looked a little patchy on the cookies. Happy baking, everyone! UPDATE, 12/18: I made these with the lemon extract, and it's a perfect, gentle lemon flavor. Excellent.
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I really liked this cookie. It was really, really easy to make, and the dough was perfect to...