Lemonia Cookies Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 15, 2013
Great cookie! Well worth buying lemon oil and bakers ammonia. I chilled the dough overnight and used a small ice cream scoop to measure dough.
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Cooking Level: Intermediate

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Photo by LindaT
Reviewed: May 6, 2012
This is a nice cookie. I used orange since I didn't have lemon and crisco. I made half of the batch with ground up walnuts I wanted to use up. I liked the ones with the walnuts best I think., but they were both tasty
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Photo by LindaT

Cooking Level: Expert

Living In: San Jose, California, USA
Reviewed: Nov. 24, 2008
These are a true lemon cookie. The baking amonia is an ingredient missing in modern recipes. Get some and use it in other recipes... it makes a great flavor and texture. My grandmother made these and my Dad (now 90) has been hungry for them for many years.. Merry Christmas to him (and to all of us who got some). He hides them so no one will get his "good" cookies. I assure him he will get more - we all love them!! Worth the effort of getting the baking amonia.
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Reviewed: Nov. 27, 2006
These were soooo good. The consistency of mine were perfect (I used Crisco). They rolled into balls easily. Maybe my eggs were a little smaller than the previous reviewer. Great recipe. Thanks!
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Photo by SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA
Reviewed: Aug. 4, 2003
This is just the recipe I was looking for! I was able to get the baker's amonia at a local pharmacy, but you can also get it from the King Arthur Baking Company. My dough was too sticky for rolling into balls so I used two soup spoons and dropped the dough onto the cookie sheet - then used the glass dipped in sugar to flatten. I had substituted 1/2 cup butter and 1/2 cup crisco instead of lard...the butter probably caused the stickiness. I also made a light lemon frosting and my family LOVES THEM! Next time I will try all crisco and see if they are less sticky. You could easily cut this recipe in half and still have plenty of cookies.
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