Lemon Cake Cookies

Ingredients:
-cookies-
2 1/2 cups plus 1 tablespoon cake flour (may be substituted for 2 cups plus 3 tablespoons regular flour)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
9 tablespoons butter
1 cup plus 2 tablespoons sugar
1 tablespoon lemon zest
2 large egg yolks
1 whole large egg
1 1/4 cups sour cream
-glaze-
6 tablespoons unsalted butter
1 1/2 cups confectioner's sugar
3 tablespoons fresh lemon juice
Directions:
1. Preheat oven to 375 and line cookie sheets with parchment paper
2. Sift flour, baking powder, baking soda and salt together and set aside

3. Grate lemon zest. After about half an hour (with a very sore arm)I gave up, peeled off the skin and chopped it up very finely with a knife. :D

The fruits of 20 mins. it takes forever!

4. On medium speed cream the butter, sugar and lemon zest until light and fluffy. About 2 mins
5. Add the egg yolks and mix well. Scrape the bowl and add the whole egg and mix until well blended.
6. Add the sour cream and mix until well blended.

7. Fold in the dry ingredients by hand 

and then, using the mixer, blend the ingredients until "smooth and velvety"..about 15 seconds. Give the batter a few mixes with the spatula.

8. Drop the dough by the tablespoon onto the prepared cookie sheet about 2 inches apart.

9. Bake for about 12 minutes - until the cookies puff up, are firm to the touch and are beginning to turn golden brown. Remove and allow to cool completely.

10. While the cookies cool, make the icing. Melt the 6 tablespoons of butter in a small pan on the stove top and squeeze 3 tablespoons of lemon juice. Put the confectioner's sugar in a bowl and add the lemon juice and melted butter. Beat with a whisk until mixture is smooth and creamy.

11. Once the cookies have cooled, dip the tops into the glaze. Place the cookies on a cookie sheet and let sit several hours for the glaze to harden. [If it's humid, place in fridge.] Enjoy :)

Makes at least 36 cookies.