Lemon Nut Cookies

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This recipe doesn't even deserve one star! I followed the recipe exactly and they came out crumbly. Couldn't even roll them in the sugar mixture! What a waste of use of expensive pine nuts.

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I see this recipe hasn't been reviewed in a while- I haven't made these recently but they are a favorite and I plan on making them this holiday season (they are my brother and grandmother's favorite! I see alot of negative reviews about the crumbly nature of these cookies. My advice is be patient! I always followed the recipe exactly and they came out perfectly. The only thing I did slightly differently after my first run (where I was also impatient was this: when chilling the dough I rolled it into a log the diameter I wanted the cookies, wrapped it in plastic, refrigerated, then sliced them with a sharp knife before baking. The cookies held together beautifully! And were DELICIOUS!

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These are very good! Forgot that I had ran out of lemons so instead I used Watkins Lemon Flavoring (2 tsp and lemon chips and since I do not care for pine nuts I used almonds. Very good flavor for substituting ingredients Also baked them 4 min. longer than recommended.
These are very similar to the Snowball cookies I make at Christmas time. My husband also loves them. Melt in your mouth.

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These are AWESOME! I make these all the time. They're a huge hit everywhere I bring them and am asked for the recipe all the time. Every oven's baking time is different so I bake them about 4 minutes longer than she recommends so they don't crumble. They melt in your mouth. :

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Worst cookie I have ever made. The cornmeal gave the cookie a very grainy texture and because there aren't any eggs in this recipe to bind the ingredients together the cookie just fell to pieces. The main ingredient in this recipe is butter so if your not careful it will burn very quickly. Save your time and make something else.

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Flavor-wise this was good, but agree the cornmeal texture was strange. Maybe need to grind down more but the gritty texture is distracting. Probably won't make this again. Would prefer to go back to other kinds of shortbread cookie recipes. By the way people, if you're going to use another kind of nut, you shouldn't be reviewing this one because you've basically changed the flavor entirely. The kind of nut used is a major component so useless to say "I used hazelnuts and they're great now!"

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I absolutely love every single recipe of Giada's, but I got to say that these were a ton of work and I followed the recipe to the T and the cookies crumbled horribly and completely fell apart. The taste is good, but definitely not worth all the work.

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the recipe is so short and easy i changed a little thing but it still tasted delicious.
the sugar coating was definetely the best you can use it for all kinds of dessert.
instead of lemon zest you can use orange zest. you ca do anything

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After reading the reviews I made a few changes and they turned out so good! I added an egg to the wet ingredients, and doubled the lemon juice and zest. Instead of rolling in sugar, I made a glaze with powdered sugar, lemon juice, and lemon zest. I had no crumbly cookies and they absolutely melt in your mouth, So GOOD!

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After reading many of the other reviews, I too was nervous about these cookies, BUT.... I took the advice of a few reviewers, and the cookies turned out very well. I did use parchment paper on my cookie-sheets & the cookies came off very easily. As far as the "crumble-ness", I waited 5 mins for the cookies to cool, and then very carefully removed them from the cookie-sheets & dipped in the icing sugar/zest mixture (which I did pulse in my processor. I DID lose a few cookies, nothing major, just a bit of the edge came apart, overall very tasty cookies. My husband wasn't sure about the cornmeal, but I thought it added a nice texture instead of simple shortbread type cookies. One tip, maybe add an extra tsp. or so of lemon juice to the batter for a touch more flavour. I cooked mine for 15 mins, perfect.