Name: Lemon Cream Cookies
Yield: 4 servings
Ingredients: 3 14 cups sifted all-purpose flour; 1 teaspoon baking soda; 12 teaspoon salt; 1 cup sugar; 12 cup margarine (I use Parkay); 1 egg; 12 cup sour cream; 1 teaspoon vanilla; 2 lemons, zest of; 14 cup butter; 14 cup milk; powdered sugar (sifted); 14 teaspoon vanilla; 2 teaspoons lemon juice

Servings: 4 persons

3 14 cups sifted all-purpose flour
1 teaspoon baking soda
12 teaspoon salt
1 cup sugar
12 cup margarine (I use Parkay)
1 egg
12 cup sour cream
1 teaspoon vanilla
2 lemons, zest of
14 cup butter
14 cup milk
powdered sugar (sifted)
14 teaspoon vanilla
2 teaspoons lemon juice

1
Sift dry ingredients together (except sugar).
2
Set aside.
3
Cream sugar and butter together.
4
Add egg, sour cream, vanilla and lemon zest.
5
Mix until glossy.
6
Add dry ingredients.
7
Mix.
8
At this point I wrap dough in plastic wrap and refrigerate for at least 30 minute.
9
Roll and cut out cookies.
10
Bake at 350 for 10-12 minute Don't brown!
11
While baking make icing.
12
Melt butter in sauce pan.
13
Add milk.
14
Heat until just boiling.
15
Remove from heat.
16
Add powdered sugar until correct consistency.
17
Whisk together.
18
Add vanilla and lemon juice.
19
Stir.
20
Spread on warm cookies.
21
Let cool.
22
Enjoy.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Cream Cookies

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