Yield: Yields about 8 dozen 2-1/4-inch cookies
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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.
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