t h e   i n d i s c r i m i n a t e   c o o k

Not much to say here.  It's sour cream and lemon.  Together.  Last I checked there wasn't much that could upstage the combination.  In fact by the time I went to glaze the darned things, about two thirds were m.i.a.... and the hubby, normally only supervised around chocolate inclusive recipes, was sitting pretty on the couch with a bit of a tummy ache (as he should have! I started off with over 30 cookies!).

GLAZED SOUR CREAM AND LEMON COOKIES
Servings: 36 cookies
Total Time to Complete Recipe: 1+ hr
    Active cook/prep time: 5 - 10 min
    Inactive cook/prep time: 55 min
Helpful Equipment: Baking Sheet(s), electric hand mixer, hand whisk, microplane/zester, two mixing bowls, wire cooling rack(s)

TIPS & TRICKS

• The only part of this recipe not perfected is the setting of the glaze.  It doesn't.  It doesn't set quite as perfect as I'd like.  I could add a bit more sugar (as you are welcome to) and you'd get a better set.  But I liked the flavor right where it was so I stopped adding sugar.  But it's up to you.  If you need to transport many, it might make sense to add another 1/2 to 1 full cup of powdered sugar to your glaze.  However if not transporting, try it as written and enjoy!

INGREDIENTS 
COOKIE
    3 c. Flour
    1/2 tsp. Baking Soda
    1 tsp. Baking Powder
    scant 1/2 tsp. Salt
    1 c. (2 sticks) Unsalted Butter, at room temperature
    1 1/2 c. Sugar
    2 Eggs
    1/2 c. Sour Cream
    2 tsp. Lemon Zest
GLAZE
    1/4 c. (1/2 stick) Butter, at room temperature
    1/2 c. Sour Cream
    Splash of Almond, Vanilla, or Lemon Extract
    2 c. Powdered Sugar
    Lemon Zest, for garnish (optional)

DIRECTIONS

• Whisk together flour, baking powder, baking soda and salt in large mixing bowl.
• In another large mixing bowl, cream together 1 c. butter and 1 1/2 c. sugar with electric hand mixer.
• Beat eggs into butter mixture one at a time until well incorporated. 
• Blend in 1/2 c. sour cream and lemon zest.
• Add flour mixture slowly and blend until completely combined.
• Cover with plastic wrap and refrigerate 45 min - 1 hr.
• Preheat oven to 375º F.
• Grease or line baking sheet. 
• Drop large tablespoon-sized dough 1 to 2 inches apart on prepared baking sheets.
• Bake at 375º F 6 to 7 minutes.  Rotate sheet 180º and bake additional 6 to 7 minutes or until edges are slightly golden.
• Cool cookies on baking sheet 2 minutes before transferring to wire cooling rack to cool completely.
• While cooling cookies, place 1/4 c. butter and 1/2 c. sour cream in small bowl.  Blend together with electric hand mixer.
• Combine flavoring (almond, vanilla, or lemon extract) with mixture.
• Beat in powdered sugar 1/2 cup at a time until smooth.  Chill until ready for use.
• Glaze cookies and garnish with lemon zest if using.

Recipe Origins: adapted from recipe found in The Great Cookie Book published by Nordic Ware.