Lemon Cookies with Glaze

Name: Lemon Cookies with Glaze
Total time: 40
Yield: 40
Ingredients: 3 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups white sugar; 1 cup unsalted butter, softened; 2 large eggs; 1 cup light sour cream; 2 teaspoons grated lemon zest; 1 ½ cups powdered sugar; 1 ½ tablespoons fresh lemon juice; 1 ½ tablespoons milk; 2 teaspoons grated lemon zest

Recipe by duetfreak from allrecipes.com

Dessert 40 Mins.

Ingredients

40 servings

•

3 cups all-purpose flour
•

1 teaspoon baking powder
•

½ teaspoon baking soda
•

½ teaspoon salt
•

1 ½ cups white sugar
•

1 cup unsalted butter, softened
•

2 large eggs

•

1 cup light sour cream
•

2 teaspoons grated lemon zest
•

1 ½ cups powdered sugar
•

1 ½ tablespoons fresh lemon juice
•

1 ½ tablespoons milk
•

2 teaspoons grated lemon zest

Instructions

Whisk flour, baking powder, baking soda, and salt together in a large bowl.
Cream sugar and butter together with an electric mixer on medium speed until fluffy. Add eggs, one at a time, mixing 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.
Adjust oven racks to upper-middle and lower-middle positions and preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart.
Bake until just golden around the edges, about 15 minutes, switching and rotating sheets halfway through baking time (one sheet of cookies took about 12 minutes, the other sheet ended up taking 16 minutes). Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
While cookies cool, mix powdered sugar, lemon juice, milk, and lemon zest for glaze together and lightly drizzle cookies when they are almost completely cooled.