Delicious as is. 'Nough said!

Add maraschino cherries to the center before you bake them, and let the cookies burn slightly on the bottom -- now that's excellent!

This is my new "take to parties and picnics" cookie. Quick, easy, absolutely yummy and the recipe makes a lot of cookies. I rolled them into balls and dipped in sugar before baking.

Very, very good cookies! Add extra lemon juice and zest though or the flavor gets a little lost. (I tried a different recipe earlier this week and they turn out like plain sugar cookies, so in this case, a little does NOT go a long way). This recipe gets 2 thumbs up!

The cookies turned out wonderfully, I added an extra half teaspoon or so to the batter to give it a little more lemon flavor then I topped it off with a delightful lemon glaze.

This recipe is missing an ingredient. Without baking powder these did not rise. Flavor was a little bland. Needed more lemon. I was making these for a social event and am glad I practiced the week before.

These are a new favorite. Because other comments said they liked more lemon flavor I added a few drops of lemon oil and the flavor is perfect! I don't like the taste of lemon extract and I prefer using pure lemon oil, a trick I learned on cooks.com. I did not use baking powder because the recipe did not call for it but not all cookies need it. These are light because beating the sugar and butter traps in air. Wonderful recipe and thank you!

These were awesome. I made exactly as written except I frosted with lemon frosting.

These cookies are not sweet enough. They are like a biscuit. Too much flour, or not enough sugar, I think.

Hi Bonnie,

Some tips: Use only freshly grated lemon rind, add lemon extract. If your cookie have a biscuit texture, it's possible that you over-mixed the cookies after adding the flour. It's OK to beat the butter/sugar/eggs until light, but just lightly stir in the flour and don't beat for more than 15 seconds to avoid tough cookies.

-- CM