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"This light cookie will melt in your mouth. They're sure to be a hit wherever you serve them - mine always are!" Virginia Dillard, Whitmire, South Carolina
This recipe is:
Quick
Nutritional Facts 1 cookie equals 73 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 33 mg sodium, 8 g carbohydrate, trace fiber, trace protein.
Originally published as Lemon Lover's Cookies in Taste of Home December/January 2009, p57
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Jan. 02, 2013 by Dianne C
We will not make these again. They fell apart into powder. Very disappointing! We keep re-reading the recipe thinking surely we left something out.
Reviewed on Dec. 15, 2012 by pacook61
just like some others said, these cookies fell apart, some while removing from pan, others while I was trying to ice them. Taste good. Might try to reduce the cornstarch and increase the flour next time to see if this helps.
Reviewed on Oct. 21, 2012 by jjbarlow74
Here's my update...According to the magazine recipe (which I follow, but double) use 3 Tbsp sugar and 1-1/4c flour. Follow the rest of the recipe but cool the cookies completely on pans on wire racks (I personally use parchment paper and slide the whole sheet off onto a rack after cooling for about 5 minutes so I can start another batch right away).A tip for forming the cookies...have a long piece of plastic wrap on the counter that you pour the dough on to. The dough will be very dry and powdery (enough so that once I thought I had done something wrong, pitched it and started over). Wrap the plastic wrap around the dough and use your hands to form the roll. The heat from your hands will soften the butter in the dough, helping it to pack together to form a log. I hope this helps all of you who are having problems with this recipe. They are fragile cookies, but that is part of the appeal, as they seem to melt in your mouth. They are so worth the effort. I am by no means an expert cook/baker, just a lemon lover who gave these a try and wish I could share them with the whole world!
Here's my update...According to the magazine recipe (which I follow, but double) use 3 Tbsp sugar and 1-1/4c flour. Follow the rest of the recipe but cool the cookies completely on pans on wire racks (I personally use parchment paper and slide the whole sheet off onto a rack after cooling for about 5 minutes so I can start another batch right away).
A tip for forming the cookies...have a long piece of plastic wrap on the counter that you pour the dough on to. The dough will be very dry and powdery (enough so that once I thought I had done something wrong, pitched it and started over). Wrap the plastic wrap around the dough and use your hands to form the roll. The heat from your hands will soften the butter in the dough, helping it to pack together to form a log. I hope this helps all of you who are having problems with this recipe. They are fragile cookies, but that is part of the appeal, as they seem to melt in your mouth. They are so worth the effort. I am by no means an expert cook/baker, just a lemon lover who gave these a try and wish I could share them with the whole world!
Reviewed on Oct. 19, 2012 by jjbarlow74
I have made these numerous times, usually a double batch at a time because they are so good and go fast. I believe this recipe is different than in the magazine. If I remember correctly, there is a discrepancy with the amount of flour. I will double check my magazine recipe and update this review.
Reviewed on Jul. 20, 2012 by Sueser99
I made these cookies for the first time today. I mixed the dough last night and refrigerated them overnight. Used real butter, and fresh lemon juice as directed. Cut them a generous 1/4 inch thick and baked them on parchment paper and let them cool on the cookie sheets. I did have a couple that fell apart that were cut a little too thin. The cookies are delicious and the rest turned out great. Just had a couple friends taste them and they loved them. Yes, I will make them again for sure.
Reviewed on Dec. 25, 2011 by cyb
My mom and I love to cook. She has been cooking for over 60 years and this recipe will be one we will not try again. And as the other reviews stated the cookies just fell apart
Reviewed on Dec. 21, 2011 by barbaraeddy
This recipe is Great!!! My cookies always turn out perfect. I use fresh lemon for grating and the juice. They are wonderful and my family loves them. I'm not an expert baker, just a Mom and Mamaw. Bad reviews must not have followed the directions. You should use real salted butter not margarine. I cut my dry mixture into butter mixture with a pastry blender. Perfect every time. Thanks for this recipe Taste of Home. Barbara Eddy Cabot, Arkansas
Reviewed on Dec. 11, 2011 by Rosebudsar
Warning. I wrote another review and it didn't show up. These cookies fall apart after baking. Even tried cutting them thicker. Waste of time and money.
Reviewed on Dec. 10, 2011 by Rosebudsar
Don't even try this. The cookies disintigrate after baking. I left them on the sheet to cool a little and they would break in half. When they are cool and you pick up they turn into powder. I even tried cutting them thicker. What a waste.
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