About this recipe: Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.
I used the extra sugar instead of the almonds. I also substituted 3 tablespoons of lemon juice for the lemon zest. The cookies turned out great! Not too lemony and very dainty. Cool for at least 2 or 3 minutes before removing. - 08 May 2002 (Review from Allrecipes US | Canada)
These were great, I added 3 tablespoons of fresh squeezed lemon juice to the dough and dipped the balls in juice then sugar to enhance the lemon flavor. I also dusted with powerdered sugar to make it more like a lemon bar cookie. - 13 Dec 2004 (Review from Allrecipes US | Canada)
I think I just found my new favorite cookie! I doubled the recipe and used one whole lemon (juice and zest without measuring). It came out tasting deliciously light and fluffy with just enough lemon flavor. I'm definitely making this one again, thanx Jennifer! - 31 Mar 2005 (Review from Allrecipes US | Canada)