About this recipe: This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.
The BEST lemon cookie ever!!! I used 2 3/4 cups flour, zest of 3 large lemons, 1/2 cup canola oil and almost a full cup of fresh squeezed lemon and let it sit in the frig overnight only because I was too tired to bake them the same day. I used two spoons to place dough on cookie sheet by the 1/2 teaspoon only. (Scoop up mixture with one spoon and scrap off with the other). I baked for 8 minutes as I wanted soft cookies. Very delicious, tangy but sweet mixture. So freckin' good if you loooove lemon!!! - 05 Apr 2007 (Review from Allrecipes US | Canada)
I was discouraged by all the other reviews, but was ery pleasantly surprised! I cut down a lot on the oil (about 50ml) and used the juice of 2 huge lemons to compensate on liquid. I also chilled the dough for a bit before baking, although I don't know if it needed this. They came out beautifully, not too flat, and with a light golden brown edge. The taste is very "zingy", great for a lemon lover like myself. - 09 Jul 2005 (Review from Allrecipes US | Canada)
Too much oil from the start--the first third of the dough, I sopped up a little oil before dropping them on the cookie sheet. This first batch took forever to cook--it seemed like almost 20 minutes, although I stopped counting after a while and just looked at the cookies... I ended up refridgerating 2/3 of the dough, and when I took it out six hours later, a lot of the oil had come out of the dough. It turned out to be a good thing because they seemed to bake faster than the first batch (12 minutes for pretty crisp cookies after cooling). I would suggest about 1/2 cup of oil instead of the 3/4 cup from the recipe. Otherwise, the cookies turned out pretty well, kind of like crunchier lemon bars. Like lemon bars, they turn out pretty tart, and could use a sprinkling of powdered sugar to balance the tartness (I also didn't use the lemon zest, because of personal preference, but I used more pulp in the cookie instead). - 24 Jul 2005 (Review from Allrecipes US | Canada)