Prep 20 mins
Cook 10 mins
I adopted this recipe in 9/2006. The name alone was enough to get my attention as I love lemon. These have a VERY subtle lemon taste - they more like a sugar cookie actually.
- Cream butter and sugar.
- Add sour cream; blend well.
- Add vanilla and lemon juice or extract.
- Add dry ingredients.
- Chill 3 to 4 hours.
- When ready to bake, preheat oven to 350 degrees F.
- Grease cookie sheets.
- Shape dough into small balls and roll in extra sugar.
- Flatten balls using the bottom of a glass after arranging on cookie sheets.
- Bake 10 minutes or until lightly browned.
This dough if very easy to prepare and very easy to work with. The cookies are soft and chewy, even though they are very thin. In fact, that is my only complaint, I searched for a "cut" crystal glass to flatten then, putting a beautiful design in them, and the design baked out when the cookie flattened. But it doesn't matter in my family, they prefer taste over presentation, and these are a delicious butter cookie. Thanks Meanie!!!
Well, I must say I know better. These should not be used for roll cookies, but I just had to try because it was Mean's recipe. The dough will be too soft, and has too much "spread" when baked. The cookies themselves are delish!! Easy to put together, and pretty on the plate with the sugar baked on as called for. We also had some really fat Santa shapes that were pretty yummie too!
These were great! I followed the recipe exactly because I wanted a very light lemon taste, just a whisper of lemon. These turned out perfect, cripsy but not too crispy and still a little chewy! We gave half a batch to some friends who recently had a loss in their family and they loved them as well! Thanks for posting! Made for Holiday Tag November 2009!