lemon sunshine cookies...

1 cup butter; room temp
1 1/2 cups sugar
1 cup sour cream (I used reduced fat)
2 eggs
1-2 Tbsp grated lemon zest
4 cups flour
1 tsp baking powder

1 tsp baking soda

1/2 tsp salt
juice of one lemon

frosting:
1/4 cup butter, melted
2 cups powdered sugar

1 Tbsp milk
1 Tbsp grated lemon zest

1-2 tsp fresh lemon juice

Preheat the oven to 375 degrees.
In a medium bowl, cream together the margarine, sugar and sour cream until smooth. Beat in the eggs one at a time, then stir in lemon zest and lemon juice. In a separate bowl combine the flour, baking powder, baking soda and salt. Stir into the sugar mixture, being careful not to over mix.

Drop by teaspoonfuls onto lined or greased cookie sheets.
Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely. In a small bowl, stir together the melted margarine, confectioners' sugar and 1 tablespoon lemon zest and juice. Add milk a little at a time until smooth consistency. Spread over cooled cookies.

We have had a rainy week. A very rainy, cold week. It doesn't help that it's the first week of Summer vacation, either. These cookies were a little pick-me-up. Let's be honest...when isn't a freshly baked cookie a pick-me-up??? To keep up with the lemon theme, and to use up a few more lemons, I made these little beauties. These may very well be in the running for my new favorite cookie. They have a very cake-like consistency, and the frosting just takes them over the top. I was pretty conservative with the amount of lemon juice I used. I wanted the lemon flavor to definitely be there without overpowering it. Bake some up this Summer. You'll LOVE them!