Was leery of such an odd recipe, but tried it because you are (and remain) one of my most trusted baking sources. Went pretty much as expected with so much corn starch – unpleasantly chalky taste, though they did “melt in your mouth”. Did capture good lemon flavors, but will stick with my favorite lemon cookie recipe from Brother Andrew Corriente.

Thank you, Tom! Glad you enjoyed the cookies!

Love lemons. Meyer lemons, lemon/Blueberry scones, Limoncello, Lemon Meringue pie, splash of lemon juice in mineral water, you name it and if it’s got lemon in it, I’m sold. 
So, when the email dropped in my inbox for this recipe, I just had to try it. Came out good except I don’t think I pressed the rolled cookie dough down enough as they weren’t as thin as yours were featured in your picture. But they baked up fine. Tried one before frosting (couldn’t wait) and next time will add a bit more lemon zest to boost up the lemon goodness. When finished frosting them, then they were perfect.
A little bit of prep work, I hate zesting, but definitely worth it.