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Saturday, March 7, 2009

Lemon Sour Cream Cookies

This recipe was in the most recent issue of Cook's Country, March 2009, submitted by Merilee K. from Austin, Texas. They're a little cake-like in texture, and not too sweet, which makes them perfect cookies to frost. I used the icing from Lemony Bonbons; it's my favorite lemon icing - so satiny. My kids just gobbled these up!


3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 cup sour cream
2 tsp grated lemon zest

2 1/2 cups powdered sugar
1 T butter, softened
2 to 2 1/2 T fresh lemon juice

1. Line 2 baking sheets with parchment or silicone. Whisk flour, baking powder, baking soda and salt in a large bowl.

2. With an electric mixer on medium speed, beat butter and sugar until fluffy. Add eggs, one at a time, and beat until incorporated. Reduce speed to low and beat in sour cream and lemon zest. Add flour mixture and mix until combined. Refrigerate dough until slightly firm, about 1 hour.

3. Preheat oven to 375. Drop rounded tablespoons of batter onto prepared baking sheets, 2 inches apart. Bake until just golden around edges, about 15 minutes, switching and rotating sheets halfway through baking if you're a perfectionist. Allow to cool on wire racks before frosting. Makes about 4 dozen.


Jenifuz said...

oh now you got me drooling! I might have to make these today! I'll see if I have everything for them

Jenifuz said...

So it only took me almost a year to make these yummy cookies! The cookie by itself is almost bland-I might add some lemon juice to them next time just to give them a little more flavor! The icing really topped it off perfectly and my husband has said I'm evil for making them! We love them and love all the ideas on your blog!

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