I baked some of lemon cookies this afternoon. I should get back into baking.

I doubled the recipe and used vegetable shortening instead of coconut oil. I used the zest of 6 lemons and about 1/2 cup + 2 tablespoons of lemon juice. I did not use any oat milk and the only liquid was the lemon juice. I needed to add another cup of flour to get the consistency right. And I flipped the cookies halfway through baking.

They were good and were lemony enough but lacked depth. Next time I will not omit the oat milk, and maybe I’ll try adding a bit of salt like the recipe suggests.