Yield: Yields about 8 dozen 2-1/4-inch cookies
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
The flavor and method are solid for this recipe (I might add even more citrus). I made a mistake in preparation and added the flour and butter together right away. This is a two-bowl recipe. You must mix the butter and sugar together first. I am confident that this is the mistake that the other negative reviewers made (my cookies are also lacy and greasy but still tasty). The instructions are misleading to the sleepy baker (me, this morning).
Made these today with my Niece because she loves lemon everything. This is a super tea time cookie. We rolled the cylinder in green sugar just to give the cookies a little bit of Holiday appeal. Will definitely make these again.
These cookies are easy and delicious. AND you can make them ahead and freeze them. I make these every Christmas and they are always a favorite.
Just what I needed for our teacher cookie swap! I made the dough the night before and then baked them the next day. Even the batch I overbaked were delicious! Thumbs up from all who tried them.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?