Sour Cream Cookies

These are a soft biscuit with a lovely subtle flavour. The glaze gives a zing of citrus. Diet friendly(ish). Australian measurements used.

• Ready In: 30 mins
• Serves: 44

Ingredients

• 60  g  low-fat butter
• 1⁄4 cup sugar
• 1⁄2 teaspoon vanilla extract
• 1  egg yolk
• 1  cup self-rising flour
• 1⁄4 teaspoon bicarbonate of soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 2  tablespoons light sour cream

• Citrus Glaze

• 1  cup icing sugar
• 1  tablespoon lemon juice
• 1  tablespoon  orange juice
• 1⁄2 teaspoon  grated  orange rind

Directions

1. Preheat oven to 200 deg Celsius. Less for fan-forced. Line 2 trays with non-stick paper.
2. In a small bowl cream together butter, sugar and vanilla.
3. Add egg yolk & beat well.
4. Sift together flour, soda, salt and nutmeg.
5. Fold half the sour cream and half the dry ingredients into the butter mixture. Fold in remaining halves. Mix well to combine.
6. With floured hands roll teaspoonfuls of mixture into small balls and place on prepared trays. Press lightly on top with a fork.
7. Bake in oven for 8 to 10 minutes or until pale golden in colour. Cool slightly on trays before moving to wire racks to cool.
8. Dip tops of biscuits in the Citrus Glaze.
9. Citrus Glaze: Combine icing sugar, juices and orange rind in a cup. Place cup in saucepan of hot water, beat with fork until glossy. Pour into a saucer to make icing the biscuits easier.