Not sure if it's the whole wheat pastry flour or lack of butter, but mine were dry, dry, dry. No one loved them. Ok with tea but more scone like. I wanted a snappy, crisp, lemony cookie but it was dry and dense. I threw most of them out - even my 7 yr old didn't care for them.
These lemon cookies are made healthier with whole-wheat pastry flour and they get their zippy flavor from fresh lemon zest and juice rather than lemon extract. This lemon cookie recipe would be the perfect accompaniment to afternoon tea.
11 Reviews for Lemon Thins
Wanted a healthy homemade cookie for our family and this did the trick. Light and lemony. I will be making again.
I found the dough to be dry. I used whole wheat pastry flour. I added 3 more tablespoons lemon juice (from Meyer lemons) and 6 more tablespoons of water to get the dough to a better consistency. The added lemon juice enhanced the flavor. I personally would not make the recipe again. I chose it because it used real lemon jucie and not lemon extract.
I agree that something was missing. You could not taste any lemon flavor. I used the whole wheat flour vs the whole wheat pastry flour. You might try to add more lemon zest, lemon juice, and vanilla.
i used whole wheat flour and triva for the sweetner. I it dry, next time i think i will add applesauce or more butter. But overall for the hike, these will do just fine.