These turned out SO GOOD! Like little cakey cookies. Perfect crisp and soft and fluffy on the inside. I might go for 1.5 tbsp zest next time. Definitely use both sugars. They turn out so pretty!
Thank you for explaining why in your instructions! I have a tendency to skip steps if I don’t think they are important-like why do I need both sugars... Now I will definitely use them both.
Now that I’m getting around to making this, a question: extra virgin olive oil or a lighter type? I love the taste of EVOO but wonder if it might be too much for this cookie.
What about the lemon fanatics in the room who eat lemons straight from the tree? What do you suggest for more punch-you-in-the-face lemon flavor? Okay, I guess maybe not to the caustic antiseptic level so I can share my cookies.... or not
These turned out SO GOOD! Like little cakey cookies. Perfect crisp and soft and fluffy on the inside. I might go for 1.5 tbsp zest next time. Definitely use both sugars. They turn out so pretty!
Another lemon fanatic here. Keep the citrus recipes coming!
These are the bomb diggity! My firehouse loves them too!
So I didn't have flax seed, substituted vanilla yogurt, didn't have white cane sugar but used brown instead. Was lazy didn't want to run to the store.
Dough was sticky added a little flour, guessing from yogurt.
Any way came out fine, next will increase my lemon zest. I love lemon!
Thank You So Much for All That You Do!
Thank you for explaining why in your instructions! I have a tendency to skip steps if I don’t think they are important-like why do I need both sugars... Now I will definitely use them both.
Now that I’m getting around to making this, a question: extra virgin olive oil or a lighter type? I love the taste of EVOO but wonder if it might be too much for this cookie.
What about the lemon fanatics in the room who eat lemons straight from the tree? What do you suggest for more punch-you-in-the-face lemon flavor? Okay, I guess maybe not to the caustic antiseptic level so I can share my cookies.... or not