Sunday, June 14, 2009

Iced Lemon Cookies

Iced Lemon Cookies


1 cup butter; room temp
1 1/2 cups sugar
1 cup sour cream
2 eggs
1-2 TB grated lemon zest
4 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
juice of one lemon

1/4 cup butter, melted
2 cups powdered sugar
1 TB milk
1 TB grated lemon zest
1-2 tsp fresh lemon juice


Preheat the oven to 375 degrees.
In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in lemon zest and lemon juice. In a separate bowl combine the flour, baking powder, baking soda and salt. Stir into the sugar mixture, being careful not to over mix.

Drop by teaspoonfuls onto lined or greased cookie sheets.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon lemon zest and juice. Add milk a little at a time until smooth consistency. Spread over cooled cookies.
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