Lemon Pound Cake Cookies

I baked this for my class and everyone loved it! at first I was confused because when I tried to cream the butter and sugar it was crumby, but adding the eggs and lemon seemed to work. I also changed the heat to 350(Fahrenheit) and if you add glaze, make sure you don't use to much lemon juice or it will taste very sour!

Made recipe with exact ingredients I would have liked to add lemon zest but I didn’t have a fresh lemon on hand.Used a larger sized scoop and ended up with 24 good sized cookies.Instead of lemon juice in the glaze, I used a bit of lemon extract and a bit of water.These would be pretty with sugar sprinkles or even golden colored ones.Very good! I think the larger scoop allowed for them to stay nice and cake-y soft in the center. Will have to try again with a small scoop.Good, simple recipe. My family loves anything lemon.Making a second batch right away to take to a friend! Thanks.

No changes. I used the Pampered Chef small cookie scoop and ended up with 46 cookies. The glaze adds just the right amount of tart. Wish all my “accidents” turned out as well.

Great tasting recipe, I tweaked mine as well. Baked at 350, for 11 minutes, also zested a whole lemon for the dough plus 2 tsp. Lemon extract.Zested a whole lemon for icing too. They are a big hit.

I made it just as it said with one small addition. I added 3 tsp. of lemon extract because I really wanted to taste lemon. I’ll be making them again.

This is a great soft cookie recipe. Mild lemon flavor and nice fluffy appearance. Soft and delicious, I will add this to my collection. Love 'em! I didn't want to make the glaze so I sprinkled powdered sugar on some of them and put a single blueberry in the center of others.

I read the reviews and followed the recommendations given. I set the temperature for 350 and cooked them

I tried to make 24 and ended out with 34!