I baked them at 375°F.

Delicious. The dough is very easy to work with.

Not an easy recipe but well worth the work. Found the dough to be sticky before refridgerated & you must work quickly when rolling out and doing your cut-outs. These cookies have an excellent flavor. FRESH lemons/lemon juice is a must.

So easy! I transfer the dough to wax paper and make a log a little wider than a quarter. After chilled, I unroll and cut slices about 1/3-inch thick. use parchment. They do not travel much on the bake pan, so you can really load up the pan. Do not judge bake by top color. They will look somewhat underbaked to a novice. judge bake by bottom color desired. I go for a VERY slight "toast" on bottom.

I'm wondering if this recipe could work for pizzelle. Has anyone tried that?

I work at a Senior Living Center and the residents and staff LOVE them! The lemon is not too overbearing and they come out tasting JUST LIKE the Girl Scout Lemon cookies!

I made this recipe and reduced the flour to 3 cups and used meringue powder in the icing - they were amazing and tasted like lemon bars.

i told my teen living teacher about this and we maded them one day in class and it turned out so well and they were so good :D

I used these cookies but I dipped them in vanilla almond bark and they turned out awesome, and so many! I will definitely use this one again.

These cookies were difficult but fun to make after they cooled off i sprinkled the lemon drizzle on top and made it wonderful. I LOVE THIS!!!

it was really good!!!!!!

I am making this recipe now and I can already tell they will turn out wonderful. The only thing I can say is I embellished this recipe with 1 pkg of Ghiradelli white chocolate chips. I saw this extra touch on the Foodnetwork channel. This cookie along with added white chocolate chips won awards and went into a successful business

My husband begs me to make these...it's his birthday favorite. Absolutely incredible. I also shaped them into footballs and used black icing for the laces, big hit at superbowl party. Hands down best recipe out there.

Love these cookies.. used fresh lemon juice for the drizzle..made it sweeter and more lemony.

Love, love, love these cookies. They were easy to make,and after chilling easy to cut out. Plus they made so many, I used small flower-shaped cutters, and I got around nine dozen! Plus they tasted really good, I did add a tablespoon or two more lemon juice to the recipe.

What happens if you don't refrigerate the dough...yo?

Hi Laurie,

Refrigerating the dough makes it easier to handle, allowing you to add less flour so the cookies won't be tough. It also prevents gluten from forming (the protein fibers that make bread chewy). And finally, it helps the flour absorb the liquid thoroughly.

Hope this helps!

-- CM

These baked up beautifully even at high altitude! Substituted lemon juice for water in the frosting. The flavor and texture of the cookie was even better the next day! Will definitely use this recipe again.