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Honey Lemon Cookies
July 22, 2009

This has to be one of my all-time favorites. I AM very impressed with the soft, but held-well-together texture (no crumbling) and balance of lemon-sweetness. I followed the recipe mostly- but put in the full stick of butter and used 2 full cups flour, and baked them 15 minutes because I like them blushing brown. Just excellent. A few years ago, I tried playing with some recipes to come up with the best lemon cookie, and couldn't do it, but it's ok now because wonderful Betty has shared this recipe! Thank you!

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