Corn Flour Lemon Cookies

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These spread all over the entire pan and looked like lemon bars rather than cookies. Not good.

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Having read the other reviews, I decided to add a bit of baking powder to this recipe. I also used whole eggs instead of egg whites. I didn't chill the dough at all, but dropped it by the teaspoon. The results were delicious--delicate, but with a bit of rise to them.

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I tried making these cookies with both corn flour and with almond flour. The texture wasn't great on either version - and they fell apart (the bottoms fell out after cooling. I liked that they weren't terribly sweet, but they left a bad aftertaste. I would not make these again.

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I've made these many times. They are my absolute favorite cookies because they are not too cloyingly sweet.
They do spread, but its not a problem. I've never had them be too thin or too crumbly, just a perfect texture. I make them exactly as written.

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Since the dough was so delicious, I skipped chilling the dough. Instead I baked it like a drop cookie by putting about 1 tablespoon dough per cookie on parchment paper. They came out perfectly round and delicious. I added finely chopped walnuts directly into the batter instead of putting the nuts on top of the dough. I also added an extra tablespoon of fresh lemon juice to the dough. Hope these suggestions help other reviewers who had trouble with the dough spreading too much.

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The butter to flour ratio is gonna cause these cookies to spread a lot. On the show, Michael put them on the sheet almost touching each other. They spread quite a bit, hence the square shape in the picture. Try making them in muffin tins if you want to retain the round shape. :

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These cookies sounded so good and so easy. The flavor lived up to its billing. Unfortunately, despite leaving the dough in the fridge the alloted amount of time and then some, it never quite firmed up. During baking, the cookies spread and were wafer thin and a little crumbly and misshapen. Any advice? Perhaps chill the dough for even longer? Perhaps my butter was too soft? Any thoughts welcome. I'd like to make them again, but want them to turn out with a little more substance. Thanks.