Lemon Drops

From BHG.

• Ready In: 38 mins
• Yields: 32 cookies

Ingredients

• 1⁄2 cup butter, softened
• 3⁄4 cup sugar
• 4  teaspoons  finely shredded lemon peel
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1  egg
• 1⁄2 cup sour cream
• 1⁄3 cup lemon juice, fresh squeezed
• 2  cups all-purpose flour
•  coarse sugar
•  chopped yellow  gumdrop

• Lemon Glaze

• 1⁄4 cup sugar
• 2  tablespoons lemon juice, fresh squeezed

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.