Lemon Sour Cream Cookies

  • Yield 4 dozen

This zesty little treats make the perfect after dinner snack.


1/2 cup butter
1/3 cup shortening
1 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon mace
1/4 teaspoon baking soda
dash salt
1/3 cup sour cream
1 -- egg
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons finely shredded lemon peel


  1. Beat the butter and shortening at medium to high speed in a large mixer bowl for 30 seconds.  Add the sugar, baking powder, mace, baking soda and salt and beat well, scraping the side of the bowl occasionally.  Beat in the sour cream, eggs and vanilla.  Beat in as much flour as possible.  Stir in remaining flour and lemon peel using a wooden spoon.  Divide the dough into 2 equal portions.  Chill, covered, for 1 to 2 hours or until the dough is easy to handle.  Roll each portion 1/8 to 1/4-inch thick on a floured surface.  Cut into desired shapes with floured 2- to 2 1/2-inch cookie cutters.  Place 1/2-inch apart on ungreased cookie sheets.  Bake at 375F for 7 to 8 minutes or until edges are firm.  Cool on wire racks.  Decorate as desired.

Note:  Do not substitute margarine for butter in this recipe.

Recipe reprinted with permission from America’s Most-Loved Community Cookbooks Recipes Worth Sharing(Nashville, Tn., 2008).




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