This recipe makes a very crunchy buttery biscuit, which is full of lemony goodness. Feel free to cut the biscuits into any shape you prefer.
This were really nice! but in my opinion they need way more lemon zest. - 01 Mar 2012
fab! - 22 Feb 2012
After reading the reviews I still tried the recipe sans lemon or vanilla extract. Instead I increased the lemon zest to 1 tablespoon. I rolled the dough out to 1/8" and baked for 10 minutes without using the sugar coating. The consistency was great; I got a nice golden color around the edges. I drizzled the cookies with an icing made from ~ 1 cup confectioner's sugar, 1 tbsp. lemon juice and ~ 1/4 tsp. lemon zest. I let the icing dry (about 1 hour) before stacking for storage. My daughters gave them a double thumbs-up for taste. Most of the flavor intensity came from the icing instead of the cookie. Remember that it's a lemon and butter cookie, and I tasted a good balance of both from my procedure. - 15 Dec 2008 (Review from Allrecipes US | Canada)