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Sour Cream Citrus-Glazed Cookies
Yield: 96 petite cookies
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| Ingredients |
Lb. |
Oz. |
Method |
| All-purpose flour |
1 |
4 |
Combine. |
| Baking soda |
- |
.15 |
- |
| Butter, softened |
1 |
6 |
Mix into flour at low speed. |
| Frozen (thawed), refrigerated liquid, or reconstituted dried egg yolks* |
- |
4 |
In separate bowl, mix at high speed for 3 minutes. |
| Sugar |
- |
10.5 |
- |
| Sour cream |
- |
6 |
Mix into eggs at low speed for 1 minute.
|
| Grated lemon zest |
- |
.25 |
- |
| Fresh lemon juice |
- |
1.5 |
- |
| Confectioner's sugar |
1 |
10 |
Blend. |
| Fresh lemon juice |
- |
6 |
- |
| Vanilla extract |
- |
.25 |
- |
| Total approximate weight |
6 lb. |
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|
*2.3 oz. dried egg yolk plus 1.7 oz. water
Instructions
Pour half of egg mixture into flour; mix 1 minute on low speed. Repeat with remaining mixture. Cover and refrigerate dough at least 30 minutes to firm. Roll out 8 oz. portions on lightly floured surface to 1/4-inch thickness. Use small cookie cutters to shape. Bake at 350°F 8 to 10 minutes until edges are lightly browned. Cool 5 minutes before glazing.
Variation: Substitute orange extract for vanilla. Use food coloring to tint glaze. Reduce lemon juice in glaze to make thicker glaze.
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