Italian Lemon & Sour Cream Cookies

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Cookies

3 cups plain flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups castor sugar

250g unsalted butter at room temperature

2 x 700g eggs at room temperature

250 mls sour cream

1 tablespoon grated lemon zest

1/2 teaspoon vanilla extract

Icing

2 cups icing sugar sifted

3 tablespoons lemon juice

Method

  1. Using the mix master place the butter and sugar in the bowl and whisk until creamy and fluffy.

  2. Add the sour cream, vanilla and lemon zest, blend in.

  3. Add the eggs one at a time whisking after each addition.

  4. In a separate bowl mix together the flour, baking powder, salt and baking soda.

  5. 1 cup at a time add the combined flour to the butter mixture, blend until flour is all incorporated.

  6. Cover the bowl and chill the mixture for 2 hours.

  7. Pre-heat the oven to 160c and line baking sheets with non stick paper.

  8. Using two tablespoons drop dough onto baking sheets leaving a 5cm gap between cookies. (the dough will be sticky this is normal)

  9. Bake for approximately 15 minutes rotating the trays midway through cooking. The cookies should be a light golden colour and set to touch.

  10. Cool cookies on trays for 10 minutes then transfer to a cooling rack (the texture of these cookies is softer rather than crisp)

  11. Mix the icing sugar with the lemon juice adding 1 tablespoon of juice at a time (you may need less or more) until you have a smooth pourable icing.

  12. Spoon icing onto cooled cookies and decorate with sprinkles.

  13. These cookies can be frozen once cooled in a container and iced when required.

Anna Roumpanis