By Wish I Could Cook on December 11, 2012
"It's really hard to imagine what a wonderful combination this is. Make it once and you'll be hooked! Why this recipe works: these cookies combine the best of two worlds - a chewy molasses cookie with a tart lemon filling. To keep the cookies soft and chewy, take care not to overbake them. They are done when the cookies puff and just start to crack on top (they should sink into flat cookies when you take them out of the oven). For the best flavor, use fresh spices (replace your spices if they are more than one year old) and dark (or robust) molasses, avoiding black-strap molasses, which will make the cookies bitter."
Serving Size: 1 (50 g)
Servings Per Recipe: 20