This recipe is tasty, but misleading. So, five stars for taste, minus two for the wrong label! The dough is much too soft to easily roll and cut, and it looses shape in the oven.
However, that rising quality means that these are light, crisp, just soft enough, and delicious. I changed the recipe just a touch for fall cookies. Instead of lemon oil, I added two tablespoons of maple syrup (with a touch of flour to balance the liquid), and I added a teaspoon of cinnamon, a half a teaspoon of ginger, and a pinch of nutmeg. They were lovely and also nice with tea.
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This recipe is tasty, but misleading. So, five stars for taste, minus two for the wrong label!...