Comments on: Glazed Lemon Shortbread Cookies

By: Chef Markus Mueller

Chef Markus Mueller — Wed, 21 Dec 2022 14:12:33 +0000

In reply to Diane Herman. Hey Diane, did you make sure to use the 3/4 cups of softened butter? The butter, really is what binds the cookie dough. You will likely need to mix/knead the dough with your hands to get it to form a ball. It's not like a cake batter where the liquid binds the ingredients. Let me know if I can help troubleshoot in any other problems!

By: Diane Herman

Diane Herman — Wed, 21 Dec 2022 00:43:24 +0000

Mmmmm....my dough did not come together with 1 tbsp of lemon juice....I needed to add more. Where did I go wrong? Help.

By: Chef Markus Mueller

Chef Markus Mueller — Mon, 10 May 2021 10:49:06 +0000

In reply to Julie. Awesome! Glad you loved the recipe Julie!

By: Julie

Julie — Tue, 04 May 2021 20:44:46 +0000

Thanks for the recipe, these are SO easy to make and they turned out amazing! Being lactose intolerant, I substituted the real butter for County Crock's Plant Butter (with Olive Oil) and it still worked great!

By: Chef Markus Mueller

Chef Markus Mueller — Tue, 24 Dec 2019 01:22:14 +0000

In reply to Corinna. Hi Corinna, you are correct there is a typo, it should read 2 tbsp of lemon juice per 1 cup of sugar not 1/2. I apologize and have changed this in the recipe. Chef Markus