This is a wonderful recipe. It makes lemon cookies with a perfect degree of tartness. I don't think the recipe is terribly complicated, but to make sure that the cookies come out just right be sure that you boil the lemon juice until it is reduced by half. You can even measure after boiling to be sure you have 1/8 cup before you add the stick of butter to it. Be sure to add the butter (just one stick of it) to the hot lemon juice, it will cool the lemon juice as well as melt the butter. Also be sure to mix it for 3 minutes (use a timer) in a mixer after you add the lemon butter and egg to the other stick of butter and cup of sugar.

Chilling dough is a must. It is very soft and difficult to handle. The parchment paper also is essential as without it, it is difficult to remove the cookies from the pan; because of the melted sugar adhering to the pan as it cools. Love the flavor, have made them several times, keep going back to this lemon cookie recipe. Martha should update the recipe directions however. The sugar should be marked 'separate'.

These are by far my favorite cookie. Light crisp and lemony. Chill cookie dough for at least 2 hours and use parchment paper on cookie sheet. You WILL be pleased.

I've made these cookies twice and love them. It's not a throw-everything-in-the-bowl-and-stir sort of recipe, but it was worth the extra bit of effort. The lemon flavor asserts itself with without knocking me over, and the cookies stay moist and chewey but not wet and gooey.

Disaster! Did anyone at Martha Stewart actually make these cookies BEFORE publishing the recipe? I am a skilled baker and these cookies fell apart, couldn't get them off the cookie sheet in one piece. My instincts told me they were going to stick, but I like to follow recipes exactly the first time. I will never make these again and I will never use a Martha Stewart recipe again. Clearly there is no test kitchen.

I failed making these cookies. I should have read the reviews before i made them. First of all, I put 1 1/2 cups of sugar in the mix instead of 1 cup. Apparently, I can't read. Secondly, I should have cooled the dough in the fridge to firm up as told in previous reviews . Next time i would leave out rolling balls in sugar mix. What a mess! Parchment paper was a grand idea. I will try again.

These have a great consistency. They're crisp outside, but still a little chewy and moist on the inside. The lemon flavor doesn't smack you across the face, but it does keep you coming back for more.

Oy, never making these cookies again. Huge disappointment! Taste/flavor is mediocre, and I used Meyer lemons and real butter. In addition to the recipe instructions, I had to: (1) let the butter/reduced lemon juice mixture cool to room temperature before using, (2) chill the dough overnight-it looks like thick batter until chilled, (3) bake on parchment paper-nothing else lets you get the cookie off the pan without breaking it, (4) let the cookie cool on the pan/paper to avoid it breaking.

Love lemon??? Love cookies? These are amazing!!!! Best cookies ever, hands down. Lemony zing, poppy seed crunch, crispy cookies with a soft center. They have a delicate taste yet are so simple to make! Thank you for the beautiful cookie recipe...they really are beautiful.

I made these cookies tonight and was a bit worried after reading some of the reviews. I followed the recipe exactly and test baked a cookie ( without chilling the dough). They came out perfect.....very good flavor will certainly make these again :-)