I think you got the correct recipe at Recipe Exchange, right?

I made these last week and am making more tomorrow... Just use reg lemon, doesn't have to be Meyer Lemons. Meyer Lemon Icebox Cookies Yield: 30-50 cookies 1 ½ sticks unsalted butter, softened 1 cup sugar 1 tsp vanilla 1 ½ tbs freshly grated Meyer Lemon rind  about 3 lemons ¼ cup fresh lemon juice 1 ½ cup all-purpose flour 1 ½ tsp double acting baking powder ½ tsp baking soda ¼ tsp salt ConfectionerÂs sugar for sifting over the cookies Preheat oven to 350 degrees. In and electric mixer bowl, cream together well the butter and the sugar. Add the vanilla, the rind and the lemon juice, beating until smooth. Add the flour, the baking powder, soda and salt and blend well. On a piece of wax paper, form the dough into a log 1 ½ inches in diameter, using the paper as a guide. Chill the log, wrapped in the wax paper for 2 hours. Cut the log into 1/8 inch slices with a clean sharp knife and bake about 2 inches apart on un-greased cookie sheet in preheated oven for 8-10 minutes, or until edges are just golden. Transfer the cookies with a metal spatula to racks to cool and sift the confectionerÂs sugar lightly over them. I made a frosting with confectioner's sugar, little butter and lemon juice. Nancy

If you ever want a crispier cookie to try, this one's good. It's the one from Land O'Lakes I mentioned: SLICE & BAKE LEMON CRISPS (6 1/2 dozen) 3/4 cup Land o Lakes unsalted butter, softened 1 cup sugar 1 egg 1 TBL grated lemon peel 1 1/2 cups flour Sugar or powdered sugar Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.) Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight. Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~ You can freeze the rolls of dough & use as needed, if you like.

I didn't do anything by the book for the candied peel. I juiced the lemons, peeled the section membranes out of the peel and, since they were meyers and aren't bitter, I just cut the peels in narrow pieces. At this point, some recipes recommend boiling the peels in water and pouring off the water to reduce bitterness....I didn't in this case. I put the peel, two cups lemon juice, one cup water, and three cups sugar (I like Zulka) in a glass or stainless pot to boil. I boiled uncovered for an hour before shutting off the heat and letting it cool. Then I strained off the liquid (haven't decided how to use it yet...thinking sorbet) and put the peel in a bowl of sugar to help dry it. It still looked awfully wet so I spread the sugared peel out on drying racks with a cookie sheet underneath to catch drips. I put this assemblage in the oven set at 200F to help dry it. The drying steps need some work because it's a sticky mess. It's a tasty mess...but a sticky one :>)