Lemon Tea Cookies

The recipe didn't state what flour to use, so I used Plain flour. It also said to use 2/3 of a cup. This is wrong. I used 2 cups after checking on similar recipes. The dough is crumbly to work with, so the overall effect on the cookies after they are baked, are rough to say the least. I baked the cookies for at least 5 minutes more than stated, as they were not cooked in the middle. I have a fan assisted too, so it wasn't my cooker. The sauce filling tastes quite good, but the cookie itself is dry, tasteless and boring. You have to make these small as stated, as the cookies would be too cloying if they were made bigger. The overall impression of these isn't fantastic. The photo looks great, but mine don't look anywhere near the representation. I have been baking for over 17 years, and I know my way round a recipe. I won't make these again.

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These were delicious. The cookie was tender and light; the filling sweet and tart. I must have made them too big because I only got about 20 cookies. To avoid scrambling the egg like others did, I tempered the egg by heating up the other ingred. and adding one at a time 3 T of hot mixture to the beaten egg and stirring in, then adding it all back to the pot. No scrambling. Also, some here complained of dry cookies.. don't bake til golden brown like recipe says...only the bottoms of mine were golden, the tops still white-I only baked them for 7 minutes!

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I love these cookies I make them every christmas and they are gone in the blink of an eye, my family can't get enough of them

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I have to question the 25 minutes it says to stir the filling - really? Traditional lemon curd does not take that long and as much as I love to bake that is too labor intensive for a cookie with mixed reviews. Also, the calories says 1100.2 - it would be nice to have that broken down to actual "per cookie" values; I divided the total recipes calorie amount given by total yield and it came out to 22.9 cal per cookie - that would be nice, but highly unlikely.

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The cookie itself is bland without the filling. Together, they are pretty good, though. Thanks.

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These are great cookies. I did have to add more flour (a little more than a cup) to make it not so sticky and more like cookie dough. I didn't refrigerate either and used my cookie press. I could have stood by the stove and just eaten the filling-spoon by spoon. It is wonderful!! And I like how the cookies seem to be more delicate than others. True winner of a lemon cookie!! Thank you for sharing-made for ZWT6 as an Xtra Hot Dish.

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Delicious and light! The cookies are a bit crumbly/dry, but that's not a bad thing when you add in the lemon filling. My husband even dropped a few off to his friend who works in the ER and the cookies are getting rave reviews from everyone!

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Holy Mother is this cookie amazing! I made them bigger thus only got 17 cookies but they are AMAZING! I was worried about under or over cooking and the way my lemon filling would turn out but I can't complain. Delicious, easy and an absolute keeper!

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Delicious! Very tender cookie topped with the tart topping that's just perfect. I didn't want to bother with the time involved in making the lemon filling, so I brought the mixture to a boil over medium heat (taking about 5 minutes), let it boil for 1 minute, and then removed it from the heat. I stirred rapidly the entire time. I then stirred in 1 1/2 t. lemon juice and that really helped bring out the lemon flavor. I began filling the cookies immediately because after a while the mixture became too stiff to work with easily. I'll definitely make these again!

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These cookies are excellent, especially the filling. They are bite size combinations of shortbread cookies and lemon bars. The filing has such a great sweet lemon taste to it that it can be hard to resist. Thanks!

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These are asbsolutely delightful! I'd never made cookies like this (tender, delicious, beautiful)lol. I can't get over how tender these are! My hubby said they were great, but a little to feminine for him! Really, they are just delicious! I made 3 dozen of them, and took them to my neighbors for Easter. Thank you so much for sharing!I think I made them a little bit larger than called for, so it took about another minute of baking. I lined my cookie sheets with parchment paper, and they were just delicately brown on the bottoms, just barely with color. I must've given them a good push with my thumb, because I didn't need to re-imprint them after baking.Great recipe! Thanks for sharing.

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I also ended up with scrambled egg and was very worried that it would not taste good, but I strained out the egg and to my surprise these cookies were wonderful! I only had about 2 dozen ( wish I would of doubled the recipe) I had to cook about 12 minutes and they were perfectly crumbly :) I did have to make the indent after I pulled them out of the oven, but it was not a problem. I will make these cookies again, everyone loved them!

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I am soooo sorry for leaving a bad review, but I didn't read all of the reviews before making my cookies based on number of reviews and total stars. Well, after my cookies were a flop, I went back and read all the reviews and noticed that some of the "bad" reviews didn't rate with stars at all which leaves an inaccurate rating. I will say that I probably did something wrong (although I'm not sure what it was.) Maybe I should have let the dough chill longer or my butter should have been softer, but the cookies fell to pieces...to the point that it is almost impossible to eat them. They tast good.....what pieces I can crumble together, but for me, if I am going to spend this much time in preparation and eat this many calories, then it needs to hold together so I can really enjoy it. Once again, sorry for the bad review, if you have any advice to what I did wrong, I'm definitely open to hearing it so that I can learn.

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These were amazing! I did have to chill them for about an hour. My butter may have been too soft though. I drizzled some chocolate on mine after they were completely cooled. Soooo good! I used a wine cork to make the imprint on top, i did it before and just a little, after they came out of the oven! Thanks for sharing :)

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i love it!!!

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i give this 7stars it is soooooooooooooooooo good i love them

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The shortbread base is light and crisp and the filling tart and fresh, I love that they don't taste like lollipop lemon. My youngest DD is going to love these. Thanks Lynn this one's a keeper! Made for the Comfort Cafe July 05

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The filling on these cookies is about the best lemon flavor ever. The cookies themselves are very delicate. It does take 25 minutes of constant stirring while the filling is cooking so that is kind of a pain but apart from that they're wonderful.

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Oh My !! I haven't had cookies this good in such a long time. I don't usually make many cookies anymore. These were absolutely worth it. I must of made them a bit bigger because I only came out with 29 cookies, and I suppose that is why they took a few extra minutes in the oven. I too made my thumbprint in them again as soon as they came out of the oven. Made for a nicer indent for that delicious lemon filling. It was the perfect amount of lemony taste. This is definitely a make again recipe. Thanks so much for the recipe post Lavender Lynn. Made for the Comfort Cafe '09

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These are very good, very tart. The reason I give this 4 stars and not 5 is mostly because the lemon glaze is really hard to keep control of. If I made these again I would add a bit more cornstarch I think, because the glaze ran out of the holes that were a pain to make as the dough kept sticking to my fingers and disfiguring the cookies. But here I am just giving my mom a hard time. xD Don't listen to me. Great cookies. Made for ZWT5.

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