Total Time
38mins
Prep 30 mins
Cook 8 mins

From BHG.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

I made these to use up lots of fresh lemons and they were a hit. I took them to work and the recipe was requested. I thought they were extremely light. That is a good thing. Perhaps it was because I substituted fat free sour cream. (?)

813148 February 23, 2010

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