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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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From BHG. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
4 teaspoons finely shredded lemon peel |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
1 egg |
1/2 cup sour cream |
1/3 cup lemon juice, fresh squeezed |
2 cups all-purpose flour |
coarse sugar |
chopped yellow gumdrop |
1/4 cup sugar |
2 tablespoons lemon juice, fresh squeezed |
Directions:
1. In a big bowl, beat butter (use an electric mixer on medium to high speed) for 30 seconds.
2. Add in the sugar, lemon peel, baking powder, baking soda, and salt; beat until combined.
3. Beat in the egg, sour cream, and lemon juice until combined.
4. Beat in as much of the flour as you can with the mixer; stir in any remaining flour using a wooden spoon.
5. Drop dough by slightly rounded tablespoonfuls 3 inches apart onto an ungreased cookie sheet.
6. Bake at 375° for 8 minutes or until tops are firm.
7. Meanwhile make glaze: in a small bowl, stir together the sugar and lemon juice.
8. When cookies are done, transfer cookies to a wire rack; brush tops of warm cookies with Lemon Glaze.
9. Sprinkle with coarse sugar and decorate with chopped gumdrops.
10. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.
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