- Most Helpful
- Highest Rating
These are easy to make and have a delicate taste that isn't boring and isn't too sweet. Sometimes I opt not to do the powdered sugar. Still good.
The dough almost always comes out too dry for me after adding all of the flour to be able to roll them out without them crumbling. Kneading in a couple of tablespoons of water or milk very gradually usually does the trick. Only enough to make everything hold.
Be sure to wrap your dough up nicely. I put the rolls in a large ziplock after wrapping them in cling wrap to make sure other smells lurking in the fridge don't move in on my dough.
The peel of half of a medium lemon should be enough for the recipe. I make sure I don't use any of the white pith and just carefully slice off the yellow, throw it in the blender, and the pieces come out fine enough.
Great recipe. Thank you for sharing!
These were very nice cookies, everyone enjoyed their great short-bread-like texture, but I had hoped they would be more lemony. I wonder if some lemon juice might add that tart kick, but not sure how much or at what point I would add it!
I really thought I had done something wrong because the dough was extremely crumbly and dry. It was hard to roll it into a 9" log since it kept falling apart. But the final product turned out great! I did not realize this was a Mexican-wedding cookie-esque recipe. I am so glad I didn't give up. These will definitely be a staple recipe for me from now on. Thanks!
Wow! Another cookie recipe I wish I would've doubled! I got 40 out of the batch and only refrigerated for about 2.5 hours. Followed to a "t" and they were just fabulous! I am SO glad that these are in the freezer put away for Christmas, or I would have eaten them all instead of just 2! Thanks so much for sharing this recipe; I'll be using this every year.
These are very easy and good tasting cookies. Will make again.The only thing was that I did soak my poppy seeds in the milk and vanilla overnight first. No reason just because.