What about lemon extract instead of lemon oil or lemon zest? Also I think I am making these for my Family History Library Open House, these and my pumpkin spice cookies I think will be a hit. You should make pumpkin spice cookies since fall is around the corner. The trick is I put a little bit of nutmeg in the frosting of my pumpkin spice cookies. Also I love a good Pastrami on rye! Another idea how do you make marble rye bread? That could be a good blog too if you have not done it already. Kimberly, go with the lemon extract, but take it easy - try 1/4 teaspoon, and taste the batter. You should taste just a HINT of lemon. Are your pumpkin spice cookies soft and cakey? Or crunchy? As for marble rye, I've been thinking about it lately - it'll probably bubble to the surface here this winter... PJH

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