By Kim D. on November 27, 2004
Photo by LlamaTales
Photo by LlamaTales
"Like most Italian cookies, these lemon drop cookies aren't too sweet. The perfect summer-time treat or a great addition to your holiday cookie tray!"
Serving Size: 1 (988 g)
Servings Per Recipe: 1
"I remember having these little cookies as a child. I was looking forward to making these but was afraid that I wouldn't find a recipe that reflected my memories. I tried this one and it was perfect. What a delightful cookie. My husband who really isn't a lemon fan even loves them!
I made some changes to the recipe. Since I did not have vegetable shortening, I used butter instead and they came out just fine. :)
I also love how these can be classified as a low fat cookie (in my opinion). They don't require much fat at all and you get 24 decent sized treats!
These are much better than bakery Anginetti and so easy to make! Thanks for reading!"
"Quite possibly the best cookie I've ever had!! And I'm a bakers daughter!! I did add a bit more lemon flavor to mine. The raw dough was beautiful to look at and to work with. How is it I am Italian grew up on the east coast and have not heard of these cookies?! Now I'll have to bake more to make up for lost time! Thank you for this recipe it really is WONDERFUL!!!!"
"What a great recipe! They came out perfect...exactly the way I remembered from growing up in an Italian household! YUM YUM YUMMM!!"
"OMG! I grew up in NJ and remember going to my grandparents house in the Bronx. They always had these when when came to visit. They taste just like I remember. Thanks for sharing this!"
"What a great recipe! These cookies are unique and have great texture and flavor. They had the appearance of small drop biscuits, so next time I might try using a piping bag to form the cookies for a prettier result. These are so good and hit the spot with a cup of coffee after dinner. Thanks for posting this wonderful recipe!"
"not so Italian. My grandmother always used fresh zest and juice from a lemon."
"These cookies are sosososo addictive! I used butter and they are delicious! you won't be sorry making them.The only complaints you will get is that you didn't make enough!"
"My family has been making these for years but we called them knot cookies as you roll the dough into ropes and then make knots. My dough was not sticky at all but I made them into balls as the recipe stated. I didn't realize till I tasted them that they were the same flavor/texture as knot cookies. I did not have vegetable shortening, and used margarine instead and maybe that is why the dough wasn't sticky (I don't know?). I used almond extract instead of the lemon. I also found that they did not spread much at all, which was nice. The frosting does not over power the cookie only adds to the flavor. Would make them again as they took less time than the knot cookies and taste the same."
"I love the way these look,and they were so simple to make, but the taste wasn't what I was hoping for. I was looking for more pronounced lemon flavor. I'm glad I tried them, but will keep looking for the right lemon cookie for us. Thanks for sharing the recipe."
"Awesome recipe, and very easy to make. They were a big hit with my Italian family for Christmas."
"I loved these cookies - very easy to make and a nice lemony taste. They were better after being allowed to sit for a day or two - the frosting flavor sort of soaks into the cookie. I used butter since I don't usually use shortening, and I also added some grated lemon zest to the cookie batter. For the frosting just mixed lemon juice into the powdered sugar a spoonfull at a time."
"This is a very dry cookie with no flavor."
"I found the recipe lacking in lemon taste. The next time I bake these, I'll try replacing the lemon extract by lemon juice."
"I followed the recipe for these but added the zest of one lemon to the icing which really seemed to knock this up a notch. So tasty! I dipped the cookies into the icing bowl to frost. They pretty much retain the shape that you drop you them in so they could benefit from some shaping rather than just dropping from cookie scoop. But for me, these were the perfect blend of lemony tang and sweet. Quite simply, I loved them!"
"fantastic lemony little cookie! these made an excellent addition to this year's cookie plate. didn't have a cookie scoop, but i found a round coffee scoop that worked just fine. i froze them for about a week, then took them out & frosted. they are soft, delicately sweet, and just the right amount of lemon essence. and they look festive & frosty on a holiday tray. just wonderful. thanks!"
"OMG Thank you so much for posting this.. I tried the crisco recipe and they were good, but the cookie was more biscuit like.. This is EXACTLY as I used to buy in Boston bakeries everywhere.. Thanks to you I have a touch of back home at my holiday feast... 5 stars... now off to make more hehe"
"I. Love. These."
"These little gems turned out perfect....light and yummy....made for a couples bridal shower and they were a hit...I will be making these for my xmas platters this year for sure."
"Yummy! I used bottled lemon juice, so I doubled the lemon amounts. Turned out well!
I love lemon desserts, and this did not disappoint!
I got about 40 cookies out of my batch."