posted by Linda in MO 12-13-100 6:15 AM
* Exported from MasterCook *
Lemon Sour Cream Cookies
Recipe By :The Complete Cookie
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 tablespoons poppy seeds
1 tablespoon plus 1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 cup unsalted butter -- (1 stick) at room temperature
1 cup granulated sugar
1 large egg
1/2 cup sour cream
1/4 cup confectioner's sugar
Sift the flour, baking soda, and salt together into a bowl. Stir in the poppy seeds and set aside.
Combine the lemon zest and lemon juice in a small bowl.
In a stationary electric mixer fitted with the paddle attachment, cream the gutter and sugar at medium speed. Continue to beat about 1 minute, until the mixture is pale. Add the egg and beat for about 1 minute more, until fluffy. With the machine running at low speed, add half the sifted dry ingredients (about 3/4 cup), mixing until incorporated. Add the sour cream and mix until combined. Add the lemon zest and lemon juice and mix just to combine, then mix in the other half.
Put dough in plastic wrap in refrigerator and chill for an hour or so.
Preheat oven to 350 degrees. Then drop in walnut sized pieces on greased cookie sheet. Bake for 10 - 12 minutes at 350. (These won't brown on the top, maybe slightly around the edges and underneath a bit)
When cookies are cool, dust with powdered suger or brush with a glaze (see my note).
Yield: "2 dozen"
NOTES : I didn't sprinkle the cookies with powdered sugar. I made a glaze of 1/2 cup powdered sugar and 1 T. fresh lemon juice and brushed it on the warm cookies. To make them look prettier, you can sprinkle each cookie with a little lemon zest while the glaze is still wet.
Also, I got 32 cookies from this recipe.