Being the Cookie Monster’s grandmother, when I learned that the ingredients for the January Improv Challenge were lemon and sour cream, I knew that I wanted to make a cookie recipe. The only cookie recipe that I found when I did a search was posted by Sarah Dahl at a recipe sharing site called We Gotta Eat. She attributed the recipe to “Cook's Country.”
These are a soft, cake-like cookie with a very mild lemon flavor. I wanted the lemon flavor to be more pronounced so I glazed the cookies with a lemon glaze. The next time I make these, I may add some lemon extract to the dough. Not a “Cook's Country” approved option, I am sure. This is a drop cookie, but the dough does need to be chilled for a hour.
I used my cookie scoop to drop the dough onto the baking sheets. My cookies took only 10 minutes to bake and made cookies about 2 inches in diameter. I got about 5 dozen cookies.
I made a glaze of melted butter, powdered sugar, lemon juice and milk. I made this a little on the thick side and brushed the glaze on with a silicone brush which left little ridges that I thought provided a little decorative effect.
Lemon Sour Cream Cookies
Cooks Country via Sarah Dahl
3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. butter, softened
1 1/2 c. sugar
2 eggs, at room temperature
1 c. sour cream
1 t. grated lemon rind
Combine flour, baking powder, baking soda, and salt. Stir well and set aside. With an electric mixer set on medium speed, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low and beat in sour cream and lemon rind. Add flour mixture and mix until well combined. Refrigerate dough until slightly firm, about 1 hour. Drop by rounded tablespoonsful about two inches apart onto parchment-lined baking sheet. Bake at 400 degrees 15 minutes or until just beginning to brown around the edges.
3 T. melted butter
2 T. fresh lemon juice
1 1/2 c. powdered sugar, sifted
2 T. milk
Combine melted butter and lemon juice. Stir in powdered sugar. Add milk and stir well. Add additional milk a teaspoon at a time until mixture is of desired consistency. Brush onto cooled cookies. Let stand until set.
Many thanks to Kristen from Frugal Antics of a Harried Housewife for hosting this challenge and doing such a great job each month. February's ingredients are carrots and ginger. If you would like to join in the fun, just hop on over to Kristen's blog and click on the Improv tab.