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Thanks for this lovely recipe! (And all of your other ones as well.) These are a perfect paring for my lemon ice cream. As a note for those who hate to roll dough, as I do, this recipe worked perfectly well for slice and bake. Instead of two discs, I formed a single long log about 2.5 in. wide and wrapped in wax paper. After a night in the fridge, I sliced about 0.25 inch thick and baked. Not as pretty as shapes, but much less messy.
Hi, thanks for this recipe! I just have one question: where did you buy you heart cookie cutters and how big are they?
Oh my gosh, I made these such a long time ago that I don’t remember either where I got the cookie cutters or their size. I have lots of sizes in my collection. I’m sure you can find the cookie cutters online. Look for metal ones, they’ll work better than plastic. ~Elise
this was simple to make, the dough was pliable…when I baked them they were soft…but I didn’t like the taste a lil too tart!! Wondering if I can subsitute the lemon juice for anything?? Or leave it out with the same results?
You can leave out the lemon juice. Or just reduce it to a teaspoon. ~Elise
This dough was perfect – I believe the ratio of the flour (3 cups) to the butter (2 sticks) is just right. Other recipes seem to have less butter or less sugar etc. Cookies turned out great – made me feel like a real chef…:)
The dough turned out perfect for me! I didn’t have any many problems with crumbly dough. For me, I think what helped was pressing the dough flatter once it was in a ball in the plastic wrap. The cookies themselves look absolutely lovely, and taste delicious.
I had a very bad time with these cookies they took forever to make but ended up tasting awful. I would not make this recipe again.
Same here. I filled the exact method, and used the exact ingredients, but my dough was too crumbly, even after refrigerating over night. And the taste was bad, the almond extract did not help.
These cookies looked great, but they were too crumbly. I had to add water to the dough, which still did not help.
I have my wife make these every year at Christmas out of the leftover pie dough(we even make extra dough for them). As to Elise’s question, you can roll them a little thicker to make them softer. The thinner and lower the baking temp, the more crispy they are. I brush them with a little milk then add the cinn/sugar before baking them. The only time ours has lemon is when the dough is made for my lemon meringue pie. Other than that it’s basically the same. I love them! Been eating them for over 40 years now.
I loved these cookies so much. Here’s a good treat to do with them : melt chocolate chips and peanut butter in a bowl, then just dip the cookies in and eat! It’s very very good, and fun to eat with friends! :)
I just made these cookies tonight and they really are fantastic. Yes, I wish I could make them a little softer (but my oven is bad anyways…) I baked them on a flat pan over foil becaues I didn’t have the non-stick paper.
But the lemon was a really great touch. It gives it such an edge. Thank you very much :)
Thanks Elise nonetheless – it’s still one of the tastiest cookies coming out of the oven at home :)
Hi Sherine – They shouldn’t be as hard as biscotti, but they aren’t soft either. I make them super thin so that they almost melt in your mouth when eating them. I’m not really an expert at baking, so don’t know what to tell you on how to make them softer. I would look around and compare this recipe with others you can find on the Internet.
It’s such a wonderful recipe. I baked some last night, but it turned out to be crunchy hard (like biscotti).
Do you think it’s because it was left a tad too long in the oven? (I timed it in 10 mins but kept longer in the oven till the edges were browned.)
If it’s not the heat, how should I alter the recipe just so it’s softer to bite? More suitable for toddlers and old folks’ teeth :-)
They look deliciouss :P
I’m gonna make a batch for Christmas!
But do the biscuits taste very lemony?
Is omitting the lemon juice ok?
Note from Elise: They do not taste lemony. I would not omit the lemon juice as it sharpens the flavor of the cookies.
Oh, these cookies were delicious! I used a little bit more lemon than I should’ve but it does leave a pleasant feel. In my case, my older brother tried to devour all of them before I could pack them into goodie bags for my friends.
Well, my dough is in the refrigerator. I don’t know if I can wait until tomorrow – I will probalby start baking them in a couple of hours. I couldn’t help licking my fingers after it was all over, though, and I can tell you at least the dough is delicious!!
For those who love shortbread check out:
I found their discussion on flour types and shortbread texture quite interesting. I have been replacing 1/2 a cup of flour with cornstarch (recipe uses 2 cups of flour) as they suggest and it does make quite a difference – mmmm melts in your mouth.
I always worry about rolling the dough too much and ending up with cookies that are harder than they should be. Is this fact or fiction?
What a great dough this is. It can be used for all sorts of things. Well, at least I think it’s the same I grew up with. If it is, a little too much tends to end up in my mouth before baking … and my American friends scream, “It has raw egg!!”
It looks great! The pie crust with cinnamon sugar and butter was how we ate it. Sure brought back memories.
These are so adorable! I’m glad something good came out of that mess. In fact, I’d completely forgotten but I did exactly this, too, with some leftover scraps and remembered that they browned a bit more on the edges than I’d expected, and it was a very delicious thing. There are few things I love more than a simple shortbread cookie.