Glazed Lemon Sour Cream Cookies

3 cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter, softened

1½ cups sugar

2 large eggs

1 cup sour cream

1 tbsp lemon zest

½ tsp vanilla extract

Glaze:

2½ tsp cups powdered sugar

2 tbsp cream cheese, softened well

3 tbsp fresh lemon juice

In a large mixing bowl, whisk together flour, baking powder, baking soda and salt; set aside.

In a large bowl, cream together butter and sugar until slightly fluffy. Blend in the eggs one a a time. Mix in sour cream, lemon zest and vanilla. Add flour mixture until combined.

Cover bowl and chill dough in refrigerator until dough is more firm and easier to work with, about 1 hour (it will still be fairly sticky).

Preheat oven to 375 degrees during last 10 minutes of dough chilling. Line two baking sheets with parchment paper.

Drop dough by the rounded tablespoon on to prepared baking sheets, spacing them about 2 inches apart. Bake both sheets in preheated oven, switching and rotating them halfway through baking, until bottom edges are golden and cookies are set - about 14-15 minutes.

Cool on baking sheet several minutes then transfer to a wire rack to finish cooling.

For the glaze, in a mixing bowl blend together cream cheese and lemon juice. Mix in powdered sugar stirring until smooth.

Set a baking sheet underneath cookies on rack, then spoon glaze over cooled cookies  and let glaze set at t room temperature. Store cookies in an airtight container.

Recipe from www.cookingclassy.com

French Toast Cookies

¾ cup butter, softened

¾ cup sugar, divided

½ cup packed brown sugar

1 large egg

⅓ cup  corn syrup

2 tsp vanilla

2 tsp maple flavoring

1¼ cups all-purpose flour

1 cup whole wheat (or white whole wheat) flour

2 tsp cinnamon

1 tsp baking soda

½ tsp salt

In a large bowl, cream butter, ½ cup sugar and brown sugar until light and fluffy. Beat in egg, corn syrup, vanilla and flavoring. In another bowl, whisk together remaining ingredients; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour.

Preheat oven to 375 degrees. Place remaining sugar in a shallow bowl. Shape dough into  1¾-inch balls; roll in sugar. Place 2 inches apart on parchment-lined baking sheets. Bake until edges are golden-brown, 11-13 minutes.  Remove from pans to wire racks to cool. 

Yield: 18 cookies.