Lemon Cake Cookies

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Lemon Cake Cookies

by Judy Rosenberg, "All Butter, Fresh Cream... Baking Book"
Servings: 18

Cookies:
2-1/2 cups cake flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
9 tbsp unsalted butter
1 cup sugar
1 tbsp lemon zest
2 egg yolks
1 egg (whole)
1-1/4 cups sour cream

Glaze:
6 tbsp unsalted butter
1-1/2 cups powdered sugar
3 tbsp lemon juice

Cookies:
Preheat oven to 375°F. Line baking sheets with parchment paper.

Sift together dry ingredients, set aside. Cream butter, sugar, and lemon zest. Add eggs, blend. Add sour cream, blend. Fold in dry ingredients, mix until smooth.

Drop by rounded tablespoon onto cookie sheets. Bake until cookies are just beginning to brown (about 12 min.). Cool on a rack.

Glaze:
Melt butter over low heat. Add sugar and juice, whisk until smooth. Brush the glaze onto cooled cookies, let sit until glaze hardens (several hours). Cookies can be refrigerated to speed setting time.

posted by June
(12/24/99)

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