Lemon Orange Sour Cream Cookies
1 cup + 1 tbl. cake flour
1/2 cup + 2 tbl. flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, room temp
1 cup minus 2 tbl. sugar
1 1/2 tablespoons grated orange peel
1 1/2 teaspoons vanilla
1 large egg
1/2 cup + 3 tbl. sour cream
1 cup powdered sugar
2 tablespoons unsalted butter, melted
1 tablespoon + 2 tsp fresh lemon juice
Preheat oven to 400ºF and lightly oil baking sheets. Sift flours, baking powder,
baking soda and salt together. Cream butter, sugar, orange zest and vanilla
until light and fluffy. Add egg and mix on medium until blended. Add sour cream
and mix on medium low. Fold in flour by hand, then blend with mixer on low until
batter is smooth and velvety.
Drop batter by large rounded tablespoons about 2" apart on
baking sheets. Bake until cookies have puffed, up, are firm to touch, and just
beginning to turn golden around edges, 10 minutes. Let cookies sit for 2-3
minutes. Then transfer with spatula to foil on counter.
Meanwhile, prepare the glaze: Place powder sugar in bowl, and add butter and
lemon juice. Beat vigorously until mix is smooth and creamy. Once cookies have
cooled, drop generously rounded 1/2 tsp of glaze onto each cookie and spread
with knife. Allow to sit until glaze hardens, about 2 hours. Store in airtight
container with plastic wrap between layers. Place in freezer up to 2 weeks.
Makes 24 cookies.