Great texture and very fast/easy - whipped these up in about 10 minutes total when I found out company was on its way for coffee and dessert. However, I like the taste of lemon, not faux-lemon cake mix. Therefore, I found if you want a more "authentic"-tasting cookie (i.e. not so much like fruit loops, which one person below compared the taste to - very accurately in my opinion!), make it with white or vanilla cake mix, then add as much fresh or bottled lemon juice and lemon zest (if you have it) as needed to make it taste fresh and lemony enough for you. Add some flour if needed (one small handful at a time until you have a dough texture you can work with), to compensate for the extra liquid you've added in the form of lemon juice. For an extra boost of taste, I added about a tablespoon of culinary lavender - thus making these into very dainty and convincingly "homemade" lavender-lemon tea cookies, with a soft soft texture and a lovely coating of crackly icing sugar. Yum!

Love this, thanks for sharing! Have made it about 5 times in the last few months with little regard for amounts/measurements and it ALWAYS turns out so great. The recipe is very forgiving, very basic (great for adding your own twists) and very easy! Hooray for fewer dishes to wash!

For being so wonderfully easy and quick, I would have given this recipe 4.5 or even 5 stars - if it weren't for the vegetable oil aspect. Came out of the oven reeking of oil and I knew before tasting it that this would be no replacement for a good quality pastry recipe (taste only confirmed it: tasted like the cheap oily crusts you get in grocery store pies). Easy solution: 1/2 cup melted butter instead of veg oil. Improves this recipe at least a star or two and gives a buttery flakiness instead of a greasy taste. I made two with butter and two with vegetable oil: the butter ones are gone and the veg oil ones are moulding in the fridge! :S