Recipe by: LindaK
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A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, an...
I wasn't too thrilled with these cookies. They baked well and tasted good but needed something extra...
A great recipe, but even better with some additions. I followed the other reviewers' advice, and used lemon extract instead of the vanilla. Then, I tinted the icing with yellow food coloring, an...
A variation of this recipe recently won top prize at a cookie exchange I attended. Fantastic cookies. The variation I have uses cream cheese frosting - 4 oz cream cheese, 1 Tbl butter, 2 C 10...
I made these cookies for Easter with a few changes and they were fabulous! I added a tablespoon of grated lemon peel to the dough and used half lemon juice instead of milk for the icing. I tin...
These cookies are great...wonderfully light and airy! I played around with some extracts, doing one dozen with lemon extract (topping with a lemon glaze and grated lemon zest), one dozen with m...
These cookies were good, and very easy. I made them a little less bland by making a simple glaze with almond extract, milk and confectioners sugar. They freeze well.
These are cake-like cookies, not your standard cookie texture and density, so don't expect the same consistency as a chocolate chip cookie. Also, the batter was very thick and my 100 watt hand m...
Good. Just a very plain soft and cakey vanilla cookie. I followed recipe exactly, but didn't make the icing. The cookies are plenty sweet without it. They do not spread at all, so can be put clo...
I made these for a Christmas party and 6 people asked for the recipe. I will definitely make these again!