17 Reviews

I used Indian Ghee, instead of lard because my family cannot eat lard and we didn't have vegetable shortening available at the moment. However, the ghee works wonders, it gives a slight indian flavor.

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sada.jewel November 19, 2014

i forgot to mention i got 47 cooies out of them with that recipe

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monkey eat socks May 09, 2010

While this wasn't what I was after, they turned out lovely. They are light, flaky (no lard, all butter), and very delicate tasting. Leaving them on the parchment to cool is an easy way to keep from breaking them. The lemon wasn't as pronounced as I was hoping for, but perhaps next time I'll toss in a dab of lemon juice. Very soft dough, needs either chilling, a marble board, or lots of flour--I used the latter and they were still very tender. Thank you for sharing this recipe.

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GardenWitch December 24, 2009

These are extremely tasty and melt in your mouth, but I had a hard time with the dough - it was unbelievably dry. I added buttermilk by splashes until it was workable, but my house smells lovely now. I couldn't get mine to look as pretty as the pictures either, but they do wonders for the taste buds :)

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Morganne May 06, 2009

I am making these right now for the second time... they are absolutely delicious! I was looking for something lemony, and these have just enough lemon flavor and they melt in your mouth. They are definitely on of my favorite cookies now! Very unique! :)

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810766 December 19, 2008

Wow! these are amazing. I'm not really a dessert person, but these are amazing! They are not too sweet, and the lemon element is delicious! Two thumbs up! :)

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lilchihuahua13 August 17, 2008

This was a great (and simple) recipe. I baked the cookies and brought them to my church last night for refreshments. Everyone loved them, and I brought the big plate home empty :)

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iondi2 February 16, 2008

This makes a wonderful cookie. I just love the flavor and they make a delicious light dessert after dinner.

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potions October 13, 2007

I was really surprised at just how good these were...there is not much that stands out about the ingredients BUT what a lovely little cookie this makes!! Delicate and understated are the key words here...I used shortening and because of the heat of the day decided to not roll then out...my dough was too soft...so I just pressed them into 1/4" circles and came out with exactly 2 dozen perfectly charming cookies. (*the hint to use parchment paper from Acerast is VERY helpful!!!*) I loved that hint of lemon, the delicate sweetness and the melt in your mouth buttery quality. Made for ZWT3 ...a Family pick, a recipe from one of my ZAAR sisters!!! - Thanks for sharing Acerast!

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free-free July 06, 2007
Pastissets (Powdered Sugar Cookies from Spain)