Lemon Orange Sour Cream Cookies

COOKIE:
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

GLAZE:
1 cup powdered sugar
2 tablespoons unsalted butter, melted
1 tablespoon + 2 tsp fresh lemon juice

Preheat oven to 400�F 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.