Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Lemon Sour Cream Cookies
Makes about two dozen cookies.

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from The Complete Cookie

2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 tablespoons poppy seeds
1 tablespoon plus 1 teaspoon finely grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1/2 cup sour cream
1/4 confectioner's sugar
Sift the flour, baking soda, and salt together into a bowl. Stir in the poppyseeds and set aside. Combine the lemon zest and lemon juice in a small bowl.
In a stationary electric mixer fitted with the paddle attachment, cream the gutter and sugar at medium speed. Continue to beat about 1 minute, until the mixture is pale. Add the egg and beat for about 1 minute more, until fluffy.
With the machine running at low speed, add half the sifted dry ingredients (about 3/4 cup), mixing until incorporated. Add the sour cream and mix until combined. Add the lemon zest and lemon juice and mix just to combine, then mix in the other half.
Put dough in plastic wrap in refrigerator and chill for an hour. Then drop in walnut sized pieces on greased cookie sheet. Bake for 10 - 12 minutes at 350. When cookies are cool, dust with powdered suger.