New This Month

Fill your cookie jar with these perfect holiday treats.

Source: Everyday Food, November 2005
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60
  • 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.
    Reply
  • 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
    Reply
  • Barbi50
    4 NOV, 2010
    Could you use corn or rice flour to make these more gluten free?
    Reply
  • LucyJuliet123
    26 APR, 2009
    I found these cookies too dense and dry. I won't make them again
    Reply
  • 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!
    Reply
  • bclaire
    5 APR, 2009
    Would it be possible to add nutrition info, e.g., calories per cookie, to these recipes??
    Reply
  • Marsie
    5 APR, 2009
    what is vegan
    Reply
  • LizzyHenry
    3 APR, 2009
    yay! a vegan! i just want to say i love you for being vegan (or at least thinking vegan)
    Reply
  • 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.
    Reply
  • clairenach
    9 JAN, 2008
    Can also be made Vegan and tastes great. Use margerine and egg replacer (powdered form). Simple and delicious.
    Reply

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