Lemon Shortbread

Did not have luck with recipe. Cookies came out very hard. I measured accurately but did use spreadable butter. That is the only thing I changed. Flavor was good but I didn't want to break a tooth. Any suggestions would help.

These came out a little oily at first but then they got better as the cooled more. I think I will change the flavor next time.

I loved this recipe - I used vegan butter instead of butter in one instance and it was delightful! The consistency is not like that of shortbread going into the oven but coming out it was perfect!

Not good. Measurements for the flour confusing. Either it's 4.5 oz or it's one cup of flour. However, 4.5oz does not equal 'about a cup'. Also, tasted ALOT of the oil and not so much of the butter.

This was very easy to make and I thought it had great texture and great flavor, though it was not lemony enough for me. Next time I will try doubling the amount of lemon zest and perhaps even adding a small amount of fresh lemon juice.

Shortbread was great! For as many corners as were cut to keep calories down, the taste is still buttery and light. Instead of lemon rind I just added 6-7 drops of doTerra Lemon Essential Oil and it had the lemony taste without bitterness. Overall, the recipe was good! Not something completely amazing, but definitely something worth making if your craving the sugary, buttery taste but don't want all the calories.