Lemon Sugar Cookies
Prep Time
25mins
Time to Table
1hr 30mins
Servings
40
Ingredients
- 1 cup sugar
- 2/3 cup , plus 2 tablespoons Daisy Sour Cream, divided
- 1/2 cup shortening
- 1 large egg
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups to 1 1/2 cups powdered sugar
- 1 tablespoon freshly squeezed lemon juice
Ingredients
- 1 cup sugar
- 2/3 cup , plus 2 tablespoons Daisy Sour Cream, divided
- 1/2 cup shortening
- 1 large egg
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon vanilla extract
- 2 2/3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups to 1 1/2 cups powdered sugar
- 1 tablespoon freshly squeezed lemon juice
Directions
- In a large bowl, beat the sugar, 2/3 cup sour cream, shortening, egg, lemon zest and vanilla on medium speed until blended.
- Beat in the flour, baking soda and salt on low speed. Divide the dough in half. Shape each half into a disk and wrap in plastic wrap. Refrigerate for 1 hour or until firm enough to roll.
- Heat the oven to 375 degrees.
- On a floured surface, roll each disk to 1/4-inch thickness. Cut into shapes with cookie cutters. Place 2-inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or just until set. Remove from the baking sheet to a cooling rack. Cool for 30 minutes.
- In a small bowl, stir together the remaining 2 tablespoons sour cream, powdered sugar and lemon juice until thin enough to drizzle. Drizzle over the cookies.
- Calories:98
- Cholesterol:8
- Protein:1
- Sodium:50
- Total Carbohydrate:15
- Total Fat:4
