Lemon Poppy Seed Slices
Total TimePrep: 10 min. + chilling Bake: 10 min./batch + cooling
After reading other reviews I decided to use fresh lemon juice and extra lemon peel. They were good, but not great. A little bland. I will make again, but will try adding extract with the lemon juice. Also had trouble geting them to firm up in the fridge, but adding a little extra flour would probably fix that.
After viewing the reviews beforehand, I did add 1 extra teas of fresh lemon juice but no baking soda as I do prefer crisp type cookies. I think I could have added even more lemon juice. I would make these again though as I like the crisp texture.
didn't care for the texture... very little flavor.
Made these but did alter a bit. Added 1/2 tsp. Baking soda, used 1 tsp. Lemon juice instead, and baked for only 8 min. Very good and NOT rock hard as they were not over baked. Yummy recipe!
Needs baking soda.
I made the cookies per recipe. Before baking I thought to myself, there is no baking soda or baking powder. These cookies are going to be hard. I was correct...hard as a brick! Lot of wasted ingredients and time spent on this one.
wonderful and I agree with Di820, don't rate it if you haven't tried it
What's up with these people who rate a recipe and comment on it even though they didn't prepare the recipe. One person gave this recipe one star, another gave it four stars despite the fact that neither of them made the cookies. THESE ARE NOT REVIEWS. Also, without preparing the recipe they are not qualified to rate it. I DID make these cookies and they were wonderful. Didn't have lemon extract so I added one tablespoon of fresh lemon juice which gave the cookies just the right amount of lemon flavor.
Yes, it should be able to be frozen. Sounds like a very good recipe; I will be trying it. I'm sure I will give it more stars when I've made the cookies!
Can the cookie dough be frozen for future use?