Sour Cream Citrus-Glazed Cookies

Sour Cream Citrus-Glazed Cookies

Yield: 96 petite cookies


  • 1 lb., 4 oz. all-purpose flour
  • 0.15 oz baking soda
  • 1 lb., 6 oz. softened butter
  • 4 oz. frozen (thawed), refrigerated liquid, or reconstituted dried egg yolks*
  • 10.5 oz. sugar
  • 6 oz. sour cream
  • 0.25 oz. grated lemon zest
  • 1.5 oz. fresh lemon juice
  • 1 lb., 10 oz. confectioner's sugar
  • 6 oz. fresh lemon juice
  • 0.25 vanilla extract

Total aproximate weight: 6 lb.

*2.3 oz. dried egg yolk plus 1.7 oz. water


  1. Combine flour and baking powder.
  2. Mix softened butter into flour at low speed.
  3. In separate bowl, mix eggs and sugar at high speed for 3 minutes.
  4. Mix sour cream, lemon zest and lemon juice into eggs at low speed for 1 minute.
  5. Blend in confectioner's sugar, lemon juice and vanilla extract.
  6. 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.
  7. Roll out 8 oz. portions on lightly floured surface to 1/4-inch thickness. Use small cookie cutters to shape.
  8. 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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