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!

Cookies:
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

Icing:
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.