One copycat recipe for Jack's jumbo lemon cookies calls for ingredients such as flour, sugar, lemon juice, almond extract and butter. This recipe makes four dozen cookies.
To make a copycat version of Jack's jumbo lemon cookies, preheat an oven to 350 degrees Fahrenheit, and combine 2 3/4 cups all-purpose flour, 1 teaspoon of cream of tartar, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt in a bowl. In a separate bowl, mix 1 large egg, 1 cup softened unsalted butter, 1 cup granulated sugar, 1 tablespoon of lemon zest and 1 tablespoon of lemon juice using a hand mixer on medium-high speed. Also add in 1 teaspoon of almond extract.
Beat the flour mixture into the egg mixture, beating until smooth. Gather the dough, and shape it into one ball that you can cut into quarters. Make a flat disc out of each quarter of dough, and score each disc into smaller quarters. Cut to form a total of 12 wedges, and form even 4 1/2- to 5-inch ropes by rolling each piece between your palms. Make a ring by combining the ends of the ropes together.
Place the rings on greased baking sheets about 1 1/4 inch apart. Bake the cookies for eight to 12 minutes. Bake one sheet at a time, using only the middle rack. Move the sheet around during the baking process to get an even brown. Use a spatula to transfer the cookies to a wire cooling rack.
To make a glaze, combine powdered sugar, butter and 2 to 3 teaspoons of lemon juice with corn syrup and almond extract. Once the mixture is smooth, thin it with additional lemon juice, if necessary. Use wax paper beneath the cooling racks to catch excess glaze, and let the cookies stand for about one hour.
Jack's lemon cookies are no longer available for purchase in stores.