Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.
Lemon Sour Cream Cookies
Makes about two dozen cookies.
| 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. |
