2 Reviews

Good, but I found the white chocolate chips to overwhelm the lemon. Would add more lemon zest and juice. If you notice your cookies are too dense watch the amount of flour used. Stirring your flour and spooning it verses scooping should prevent tough cookies; though weighing it is always safest. Also, glazed mine with 1/4 c. confectioner's sugar and 2 tbsp. lemon juice (I just love lemon glazes!)

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Just_Gwen July 02, 2009

A very tasty cookie! I used two teaspoons of lemon zest and half a cup of macadamia nuts. The dough was very stiff and my first 'test' cookie did not flatten down so after I put them on my baking sheet I pressed them down with a fork. I baked the first pan at 350 and the result was not quite what I expected, so I increased the heat to 375 for the next batch and baked 10 -12 minutes, this produced the cookie I wanted!! I loved the chewy chips and nuts with the lemon flavour. This is a sweet cookie, but yummy! I will make these again. Thanks Nonnie4Two my PAC baby!

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Elly in Canada April 08, 2008
White Chocolate Chip Lemon Cookies