Lemon Nut Cookies

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Oh Giada!------just what I said to you when I recently met you at a book signing-------------and what I say each and every time I try one of your recipes!! These cookies were fabulous---------I just made them for Easter, and everyone loved them. I hid a few for myself, thank goodness. These cookies will be standard in my kitchen from now on. They keep very well, and are great for that unexpected drop-in visit !!

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I found though that dipping the cookies made them break because they are so fragile. After they cooled, I sifted powdered sugar on top and they were fine. Divine!!

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Sorry Giada, these bombed. I usually like your recipes but this one was a waste of a $7.99 bag of pinenuts. I wish I had read the reviews first. I might try the Lemon Ricotta Cookies for Easter but I think I'd better do a test run first. Just to make sure theyre gonna turn out ok.

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After reading some of the reviews on this cookie, I thought about different ways to modify it and make it better. First off instead of pine nuts I used toasted hazelnuts. Also I did a combination of orange and lemon zest. I used the orange juice instead of the lemon juice, but I did add a tsp of lemon extract to give the citrus flavor an extra kick. I also added one egg to the wet ingredients, this really helped my cookies stick together and not crumble on me. Lastly I made a lemon powder sugar glaze. The glaze gives the cookie just enough sweetness that is not overpowering. This recipe for me was a good foundation to play and work with, these cookies would be great for Easter or for the summer.

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Give these cookies a chance. When I hear that the cookies are crumbling, I hear "needs more fat, too dry". Although you may be using butter, not all butter is created equal. The "butter fat" in butter can vary. Try this with a European butter. I notice the Giada shops at Whole Foods Market. My guess is she is using all natural or organic butter. This market carries many high end butters. Good Luck!

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These cookies looked so good on the episode, so I was very surprised to read all of the reviews that said they didn't turn out. I decided to gamble on making them after carefully reading most of the posts.

Here is what I did:
1. I used parchment paper to line my cookie sheets even though I have never had a cookie stick. I also used the butter paper to wipe down the parchment paper.
2. After baking, I let the cookie sheet sit on the counter for 3-4 minutes without touching the cookies. (be carefull pulling out the cookie sheet from the oven. if it is open sided like mine is, the parchment paper will slide and you will lose a cookie or three on the floor in a million crumbs
3. With a small spatula, I carefully moved the cookies to a cookie rack placed over the sink and sprinkled the powdered sugar mixture over the top in two batches.
4. I did not move the cookies again until they were completely cooled.

The cookies were delicious(I doubled the zest and juice in the cookie. The texture was a little too grainy. Next time I will grind down the cornmeal with a mortar/pestle.

I'm giving it 3 stars for the stress level! I've never not had a Giada recipe turn out perfect, but cookies are supposed to be fun and these were not as easy as they looked.

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I'm sorry Giada, I am an experienced cook and these were horrible. A waste of expensive ingredients.

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I baked these cookies today. The first batch took longer to bake than the recipe indicates. They were in for 15 minutes, but needed another ten to get that ever so slightly very pale golden brown, though the bottoms were nice and golden brown. A few of them fell apart when I rolled them in the powdered sugar. My tip is to let them cool just a bit before rolling the powdered sugar. I also used almonds (sliced from trader joe's instead of the pine nuts. If I try this recipe again, I'll use the pine nuts. I also felt that the lemon flavor was not enough.

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sorry Giada, this was bad! The cookies crumbled so bad I could not roll them in the powdered sugar. I tried sprinkiling the sugar on them but it did not stick well. Also, as soon as I saw lemon zest mixed with the powdered sugar to roll the cookies in, I knew it would be a problem. the lemon zest is wet and did not mix well with the sugar. I could not even get a taste of the cookie it crumbled so bad.

On a positive note, your ricotta lemon cookies are to die for!

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I have not baked this, but growing up we always baked a version of a wedding cookie that my german relatives passed down. These cookies were very tender right after baking as they sound like they are from people's comments. The trick with the cookies we baked was multi step. First, very important not to overbake. We would remove them when they were just barely done right before they would turn barely browned. Then let them sit on the cookie sheet for 5 minutes ,so that means knowing the cookie will continue to bake for60- 90 seconds or so while the cookie sheet cools. Another reason to take them out at that critical time. Finally, letting them sit and cool for the 5 minutes is important. I would get impatient as a child and they would inevitably crumble. If you could touch them (but not hold on to them for more than 5 seconds that was good. Then gently into the sugar and toss gently. I am sure that is why they suggest tossing twice, 1st to get sugar to stick and 2nd to cover evenly. Once they cool they should hold together, but it is that critical time after baking that they can fall apart. Try this method when baking and see if it makes a difference. I might even suggest ever so lightly running the butter wrapper over the cookie sheets to provide a very light greased surface. I would try that 2nd though, after trying the first two cookie sheets without.