Incredibly delicious, soft, lemony cookies. The perfect cookie for a tea party.
I liked this recipe, although I didn't have lemon flavored yogurt, but used plain instead and added another teaspoon of lemon juice. I'll definitely make this again. - 29 Nov 2008 (Review from Allrecipes US | Canada)
These are definitely very cakey and moist, and very ideal for having with a cup of tea or coffee. After reading what others had to say, I dropped the oil and used butter instead, and I also omitted the lemon juice and opted for 3 t. of lemon extract instead. I still used the zest, though- there is no sub for that! Not the best cookie I've ever had, but decent and with potential! - 12 Sep 2008 (Review from Allrecipes US | Canada)
I had fun w/ this recipe! I used part yogurt and part sour cream, as that's what I had in the fridge. I cut the oil a bit and added more juice (I used bottled lime juice), and I omitted the zest as I had none. The batter is thicker than cake but thinner than cookie, so I put 1/8 C batter in muffin tins lined w/ paper muffin cups, added 1 1/2 tsp cherry jam, than another 1/8 C batter. I baked for 25 min @ 375' and I'm delighted w/ the turnout! I'm sending overseas w/ a can of cherry frosting. Fabulous! Thinking of adding chopped cranberries next time. - 17 May 2009 (Review from Allrecipes US | Canada)