Frosted Lemon Sour Cream Lemon Cookies

Three lemons, sitting on my counter top just begging me to make some of those yummy lemon bars we all love!  But, I figured if I was going to bake something with them, I should probably try something new and make a post.

So, I looked through my almost million Pinterest saves and came up with these little morsels of tangy lemoney goodness.  

They are soft and delicious and maybe they satisfied my lemon craving! But then, again, I might still need some lemon bars!

Lemon zest always add such deep lemon flavor!

The dough is sticky but the consistency of think cake batter!

Drop by the spoonful onto the cookie sheet.  

Bake until the center no longer glistens.  Do not overbake!

The frosting is full of lemon flavor.  The recipe calls for the juice of two lemons but I only did the juice of one lemon and then added about a tsp of milk to make it more of the consistency I liked. Of course I added yellow sugar sprinkles because sprinkles make everything taste better, right?

I couldn't wait to give them a try.  I really love this recipe.  It was quick and easy and you can make them any size you want just by the amount of dough you drop onto the cookie sheet. 

Give them a try if you might be craving lemon! 

FROSTED LEMON SOUR CREAM COOKIES

1/2 cup butter, room temperature

2 cups granulated sugar

4 large eggs

1/2 cup sour cream

zest of 2 lemons

juice of 1 lemon

1/2 tsp baking soda

3 tsp baking powder

4 1/2 cups all purpose flour

FROSTING

1/4 cup butter, room temperature

2 1/2 cups powdered sugar

juice of 2 lemons

yellow food coloring, optional

Preheat oven to 350 degrees F 

In a large bowl cream the butter and sugar.  Add eggs one at a time, mixing well after each addition.

Add sour cream, lemon zest and lemon juice.  Mix well. 

Add flour, baking soda and baking powder and mix just until combined.  Dough will be sticky and the consistency of thick cake batter.

Drop dough by spoon onto a greased baking sheet. (Use any size spoon for desired size of cookie) I baked a dozen on a large cookie sheet.  Make the drops as round as possible.  Bake for 10-11 minutes or until the center in no longer glistening.  Do not over bake!  Cool Completely!

FROSTING

With electric mixer, beat sugar until creamy.  Add powdered sugar and lemon juice and beat until smooth.  Color with yellow food coloring if desired.

Frost cooled cookies.  Sprinkle with yellow sugar sprinkles if desired.

ENJOY!

Lemon Bar "Brownies"

So I have not posted in over a month. Sorry. My life has been a little crazy oh, and did I say, I did run away to Hawaii with my sweetie for a week. Anyway. I jumped off the Weight Watchers only recipe band wagon (Not Weight Watchers-I'm still doing that) I needed to make a treat for a little get together I was having and I was dying to make these Lemon Bar Brownies. So here you go. They are as good as they look. They are filled with plenty of calories and you can not just eat one. Beware! If you are trying to loose weight, only make these when you know people will be around to eat them or you might just eat the whole batch yourself. Anyway. I will be back with skinny recipes in the future but for now, enjoy these.

Wash your lemon and then zest it.

Mix the flour, sugar, salt and softened butter with the paddle on your mixer until it looks like little lumps. Mix in the eggs, lemon juice and zest (that you already mixed together) and beat it until it is fluffy - about 2 minutes. Spread into your sprayed pan. Bake!

Make the glaze by adding powdered sugar, lemon juice and zest. It will be runny. Pour onto the "brownies" and spread to the edge. Let set a bit if you can stand it.

These little gems are so yummy. They will fly right off the plate. The good thing is that they only make an 8x8 pan so if you are the one eating them, they will go fast. Enjoy! Lemon Bar "Brownies" Brownies 3/4 cup all-purpose flour 3/4 cup granulated sugar 1/4 teaspoon salt 1/2 cup (1 stick) butter, softened 2 large eggs 2 1/2 teaspoons lemon zest 2 tablespoons lemon juice Lemon Glaze 1/2 cup powdered sugar 1 tablespoon lemon juice 2 teaspoons lemon zest Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside. Zest and juice two small lemons; set aside. In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!