Melting Moments II

I followed the recipe as is and added 2 tsp of lemon flavoring. I refrigerated overnight. The dough sat out on the counter (wrapped) for about 3 hrs so it was soft enough to make balls. I baked 22 minutes at 300. After cooled, I frosted with a small amount of buttercream frosting that was made with 3 Tbs of butter (whipped with fork), 1 cup powdered sugar, 1tsp lemon zest and just enough lemon juice to get the right consistency. These are so good!!!

This recipe worked very nicely. The cookies have a Russian tea cake or a pecan sandy type texture. I rolled the dough into a tube shape before I refrigerated it and just sliced it up in to rounds. The dough DOES NOT spread AT ALL in the oven. Make sure you cookie shapes are nice. I covered them in a lemon glaze. All together it was really yummy!

These are not sweet cookies, but they are good as tea cookies. One reviewer suggested using parchment in the baking pan - good idea, worked out nicely.

These are lovely, perfectly crisp and crumbly shortbread cookies. I think they might benefit from a pinch of salt, since I used unsalted butter. Make sure to really whip that butter before combining. It is very important to chill the shaped cookies before baking if you are using real butter! I have no doubt some reviewers cookies turned out flat if they skipped this crucial step or didn't use the proper ingredients. I did bake only for 16 minutes on the top rack in my oven, and they were perfect. I added lemon extract as I was frosting with lemon icing, and in the future I will add lemon zest (and that pinch of salt) or other extracts. Good luck with these cookies, everyone!

These are lovely, perfectly crisp and crumbly shortbread cookies. I think they might benefit from a pinch of salt, since I used unsalted butter. Make sure to really whip that butter before combining. It is very important to chill the shaped cookies before baking if you are using real butter! I have no doubt some reviewers cookies turned out flat if they skipped this crucial step or didn't use the proper ingredients. I did bake only for 16 minutes on the top rack in my oven, and they were perfect. I added lemon extract as I was frosting with lemon icing, and in the future I will add lemon zest (and that pinch of salt) or other extracts. Good luck with these cookies, everyone!