This recipe cannot be correct, with the given amount of flour the dough is not workable. "Soft dough" doesn't begin to describe how soft it is. Even after chilling over night the dough still comes out to soft to work with.

This recipe taste good, but in order to work with it I had to knead in flour to a consistency that was slightly softer then what I would want to work with and then re chill the dough for a few hours. After that the dough was very easy to work with and the baking time remained the same. The kneading of the dough didn't seem to hurt the texture of the cookies.
If this had been the first time I was trying to make cut out cookies I think I would have given up on this recipe but I am glad that I didn't.

I had the same experience Candice had, although I am partly to blame because I know I added a bit more lemon juice than called for. my tree makes juicy lemons and I didn't want a half juiced lemon leftover ;-) I added a little extra flour, chilled 24 hours and hopes. I've made drop cookies with harder dough after chilling, but I perservered, floured well, used a spatula to transfer to the baking sheets, and plowed thru. They baked up LOVELY, fluffy and delicious, holding their shape well. Lemonade cookies!!!

For topping ideas, zest your lemons before juicing, chop up the zest pretty fine and mix with 1/8 to 1/4 cup sugar per lemon, mix well and sprinkle on top of the cookies before baking.