New This Month

Fill your cookie jar with these perfect holiday treats.

Source: Everyday Food, November 2005
Total Time Prep Yield



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How would you rate this recipe?
  • tjeddy1
    2 APR, 2018
    Am I the only one that thinks that corn meal makes them gritty? The flavor is wonderful, as is the general form and texture. But the cornmeal lingers as a grit that takes a while to swallow.
  • MS11250296
    26 DEC, 2014
    I really like these cookies. To increase the lemon flavor, I drizzled a thin lemon icing over the baked cookies. Great with a cup of tea or coffee. I really can't stop eating them.
  • cerine
    4 NOV, 2010
    Barbi50 , I use a mixture of buckwheat flour and rice flour as a substitute for the usual all purpose flour and the results are great .. I used it for lemon squares and they came out tastier than the original recipe that calls for all purpose flour. Would like to try it in this recipe as well
  • Barbi50
    4 NOV, 2010
    Could you use corn or rice flour to make these more gluten free?
  • LucyJuliet123
    26 APR, 2009
    I found these cookies too dense and dry. I won't make them again
  • Puddles
    12 APR, 2009
    These were so easy to make and so tasty! I did increase the amount of lemon zest to 2 lemons (mine weren't very big so it was prolly equal to 1.5 lemons). Great recipe!
  • bclaire
    5 APR, 2009
    Would it be possible to add nutrition info, e.g., calories per cookie, to these recipes??
  • Marsie
    5 APR, 2009
    what is vegan
  • LizzyHenry
    3 APR, 2009
    yay! a vegan! i just want to say i love you for being vegan (or at least thinking vegan)
  • michelle1009
    28 FEB, 2009
    These are great! The cornmeal adds a crunchiness and goes great with the lemon flavoring. They are not too sweet, just the right amount. Everyone loves these when I take them to gatherings.

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