What do you think of lemon cookies?

What do you think of lemon cookies?

UFOs Are A Psyop Shirt $21.68

Yakub: World's Greatest Dad Shirt $21.68

UFOs Are A Psyop Shirt $21.68

  1. 1 week ago
    Anonymous

    Sexy digits I want some give me some I will ask politely if requested

  2. 1 week ago
    Anonymous

    NGL, I like 'Em.
    >lemon Coolers
    >lemon bars
    There's a thread somewhere here where some anon even recklessly tried out a recipe with LIME!!

  3. 1 week ago
    Anonymous

    There's plenty of great recipes here as well
    >www.lemonparty.org

    • 1 week ago
      Anonymous

      The recipes here are AMAZING, if a little old fashioned
      >Pic LOOSLEY related

  4. 1 week ago
    Anonymous

    Lemon (citrus in general) is a tragically underused flavor in pastries. Top tier flavor and ingredient.

  5. 1 week ago
    Anonymous

    Using normal home ingredients alone, as far as I know, there isn't a good way to preserve the lemon flavour in solid baked goods. The volatile chemicals break up when it dries in the oven. Even if the cookie is soft, I don't think it'd be enough. So unless more special stuff is used, I doubt those cookies taste great. Obv the food coloring is used, cause lemon juice doesnt do that.

    If anyone wants to prove me wrong, post a recipe, I love lemon baked goods.

    • 1 week ago
      Anonymous

      Lemon pound cake?

    • 1 week ago
      Anonymous

      Is it possible to do a light soak (or brushing) of lemon syrup of a baked lemon cookie?

      • 1 week ago
        Anonymous

        The tops of OP's cookies has sugar powder (that was in the oven w/ the cookie) on top. Syrup has water in it, so it would dissolve the powder. Fresh lemon juice does too, and i would imagine that alcohol as well if one is using it. Would it taste like lemon then? Yes, but it wouldn't look the same.

        https://i.imgur.com/8IV0e8I.jpeg

        Lemon pound cake?

        Using normal home ingredients, no, not when cooked. If you want lemon flavour, you'd use the idea above and use a flavoured lemon syrup or sugar+lemon glaze. Maybe poke holes for the syrup to seep through. If you put the glaze at the end, you'll need to do a second layer after the cake cools, cuz it'll melt/flow too fast and wont look as nice.

    • 1 week ago
      Anonymous

      I've never had issues making cakes and cookies smell and taste like lemon by grating a lot of lemon peel in the batter/dough.
      It's more of a smell, and the taste's not strong, but it's there still.
      Make a few craters in cookies or a few small valleys in a cake, fill them with lemon curd and there you have a perfectly lemon-y dessert.
      As for the peel, it might very well be that by the time enough water has evaporated from the dough to make the result solid enough the aromatic oil hasn't had the time and heat to evaporate.
      Anyway,try it out and see for yourself.

      • 1 week ago
        Anonymous

        >taste's not strong
        Yeah, that was my point when I said "flavour" - it doesn't come out well. And when I say solid baked goods, I'm excluding curds and custards which maintain creamyness (lemon bars, cheesecakes, etc). Obviously it works well in these cause there's a butt ton of water inside. Never said anything about smell

  6. 1 week ago
    Anonymous

    But has anyone tried lime cookies?

    • 1 week ago
      Anonymous

      I have, my mom sent me a tin of key lime cookies, they were awesome but she died. I don't remember the brand name and since she's dead can't ask her what it was.

    • 1 week ago
      Anonymous

      Got some lime "oreos" at Aldi, was ok

  7. 1 week ago
    Anonymous

    You can mix sugar powder with lemon juice until its thick and add some shreded lemon skins like pic related.

  8. 1 week ago
    Anonymous

    That doesn't look like lemon cookies, it looks some kind of abomination that should be banished straight to hell.

  9. 1 week ago
    Anonymous

    As much as I dislike complementing the Brits these Carrs lemon cookies are great and difficult to find.

  10. 1 week ago
    Anonymous

    I would scrape the filling off with my front teeth and then eat the cookie when I was a kid.

  11. 1 week ago
    Anonymous

    Lemon 😮

    • 1 week ago
      Anonymous

      more like :x!
      xdxdxdxd

      • 1 week ago
        Anonymous

        Lemon!
        (>_<)

  12. 1 week ago
    Anonymous

    the tops look a bit cracked

  13. 1 week ago
    Anonymous

    they're great for parties

  14. 1 week ago
    Anonymous

    Never heard of them.

    Post a recipe and maybe I'll get back to you in a week or two.

  15. 1 week ago
    Anonymous

    those look pretty good but I'm particular to lemon bars myself. love me a good lemon bar, they are my kryptonite

  16. 1 week ago
    Anonymous

    That looks more like lemon merengue than cookies, anyone passing that off as cookies should be shot.

    • 1 week ago
      Anonymous

      The man on the right is a lemon merengue.
      The cookies in the OP are clearly not meringue, the center looks soft and crumbly, the white spots on top are powdered sugar or other such powder, as someone noted in an earlier post.

  17. 1 week ago
    Anonymous

    why do my chocolate chip cookies look so gay? did i use too much corn starch?

    • 1 week ago
      Anonymous

      Those things are sad looking and need frowny faces on them.

      • 1 week ago
        Anonymous

        https://i.imgur.com/afaL3ij.jpeg

        why do my chocolate chip cookies look so gay? did i use too much corn starch?

        OK!

        • 1 week ago
          Anonymous

          If you want more crackle on top for a normal cookie recipe, not overmixing helps to give character when you make the dough balls. Also, instead of normal dough balls, for more character you can tear the dough apart so that the insides you stretched when tearing can be placed on the ouside of the ball. Not smooth ball > smooth ball for crackles in general.

          • 1 week ago
            Anonymous

            ALso good advice.
            Seriously though, way back when I was renting a house in a college town, a new "Cookie Delivery" place opened up. The prices were absurd and I took it as a challenge.
            You can make AMAZING cookies with just a good mixing bowl, a wooden handled firm rubber spatula and a fricking TOASTER OVEN.
            make the basic toll house dough, then add whatever mix-ins you want. Creaming the sugar and butter is the easy part... But oh so worth it.

    • 1 week ago
      Anonymous

      It's seems like they need more choclolate chips, it's like you're skimping on the chips like a cheapskate.

      • 1 week ago
        Anonymous

        They look really bready.
        Cut the corn starch and don't mix them so much.

        i was skimpy on the chocolate chips—how do people justify so much sugar? for example i'm already adding 3/4 brown and white mixed, whereas adding an additional 1+ cup of chips is far too much imo (pic rel is 3/4 chips). but i think anon is right in that overmixing and corn starch are the culprits. the latter was brought on by anons recommendation to mimic cake mix. before this i made lemon cookies which came out extremely breaded, which suggests that my main problem is overmixing.

    • 1 week ago
      Anonymous

      They look really bready.
      Cut the corn starch and don't mix them so much.

    • 1 week ago
      Anonymous

      >corn starch

    • 1 week ago
      Anonymous

      You didn't brown the butter. Here follow this recipe:

      ?si=vnxn7ACQ73jARLcg

    • 1 week ago
      Anonymous

      >too much corn starch?
      WAT?!
      OMIT Cornstarch, anon.

      • 1 week ago
        Anonymous

        If he's being serious, he might've been trying to reduce the protein content, to make a cakey cookie?

        • 1 week ago
          Anonymous

          Could be...
          But THAT is what you end up with.
          Nothing wrong with cake-y cookies, but OPie was a Complainin'

  18. 1 week ago
    Anonymous

    There's nothing more sad than chocolate chip cookies without enough chocolate chips.

Your email address will not be published. Required fields are marked *