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

Yesterday, I went grocery shopping and purchased items to make this cake. I am eager to make one but not until all the chocolate macaroons have all consumed... LOL... I am planning to use my own filling with Meyer lemon juice. It's the only lemon/lime I can consume without upsetting my stomach. Plus, I can adjust the sweetness to my desire taste. As for the cake rising and then collapsing, I'm wondering if that is due to sudden change in temperature. Do you think it would help to minimize the collapse if I allow the cake to cool down slowly? I am planning to just leave the cake in the oven for awhile after turning off the oven? Perhaps after a few minutes later, leaving the door cracked open will allow the heat to go down slowly. The cake may still collapse but not as much. Do you think this would work? Also, I'm wondering if this cake would freeze well.

Lori sent me some of these when we did the cookie exchange a few years back. I use lemon juice for the water like she suggested. My group likes them. Have fun baking day with Sarah!! Maybe a pic..hint hint. David Posted by lori316 (My Page) on Fri, Dec 15, 06 at 9:18 Lori's Lemon Coolers 1/2 cup powdered sugar 1/3 cup sugar 1/3 cup shortening 1 egg 1/2 teaspoon vanilla 1/8 teaspoon salt 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1 tablespoon water 1 cup powdered sugar 1/2 teaspoon unsweetened lemonade mix Directions: -Preheat oven to 325 degrees. -Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. -Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball. -Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. -Bake for 15 to 18 minutes or until cookies are light brown. -As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake thoroughly to mix. -When the cookies are removed from the oven and while they are still hot, add four or five at a time to the bag and mix until the cookies are well coated. Repeat with the remaining cookies. (Makes about 4 dozen cookies) NOTES: *This recipe doubles easily - in fact I don't ever remember NOT doubling it! *I use Crystal Lite Lemonade Mix. *For an even more lemony flavor, sub some or all of the tablespoon of water for lemon juice. I used water in the cookies I sent out.

I used dried lemon zest when I make Za'atar, which is used mainly on meat dishes. I think it's fine for use with meat but not with cookies. I freeze lemon rinds after I juice the lemons from my yard, and frozen peel works much better than dried. I think tangerine is perhaps closer to lemon than lime is. Lime is really quite different from lemon in flavor. The Meyer lemons that I have are somewhat similar to oranges because they are almost sweet. I haven't heard of putting lime zest in cookies, but I think any other citrus would be fine, including grapefruit. Lars