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“Such a delightful cookie; One tablespoon of lemon zest in a batch goes a long way; Each delicate silver-dollar-size cookie bursts with a refreshing lemon flavor. Chopped raisins can be replaced for the currants, which are actually very small raisins!!”
READY IN:
20mins
YIELD:
60 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Generously butter two baking sheets or line them with parchment paper.
  2. Combine the butter and sugar in a mixing bowl; beat until light and fluffy. Beat in sour cream.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually beat the dry ingredients into the butter mixture until they are well combined. Stir in the curants and lemon zest.
  4. Drop heaping teaspoonfuls of dough about 1 2/2 inches apart onto prepared baking sheets. Bake until cookies are puffed and golden around the edges, about 20 minutes. Let cool for 5 minutes on baking sheets, before transferring cookies to wire racks to cool.

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