LEMON SOUR CREAM PRESSED COOKIE RECIPE
Fresh lemon zest and freshly squeezed lemon juice are the keys to this delicate tasty cookie with just of hint of tartness.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1 egg beaten
- 1/3 cup sour cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- sprinkles or colored sugar optional
Instructions
- Pre-heat oven 375° F.
- In a small bowl combine flour, baking powder, baking soda and nutmeg. Set aside.
- In a large bowl cream sugar and butter until fluffy.
- Add beaten egg, lemon juice, lemon zest and sour cream to butter and sugar mixture.
- Add flour mixture gradually until well blended.
- Use a cookie press to drop cookie dough onto a sheet pan. Do not grease pan.
- Add sprinkles or colored sugar. Bake about 10 - 12 minutes or until edges start to turn brown. Makes about 4 dozen cookies
Notes
If dough becomes too warm and soft, place bowl in the fridge for 15 to 20 minutes to firm up. This will help the cookie dough stick to the pan and release from the cookie press.
When not using a cookie press, drop cookie dough by spoon onto a cookie sheet lined with parchment paper.