About twelve years ago I compiled all my favorite recipes into a scrapbook/cookbook for my family.  It was a labor of love (emphasize the word “LABOR”) - and they tell me they use it all the time.  Since I’ve started this blog (about 5 years ago now) - my kids keep asking when I’m going to blog about those family favorites in the family cookbook.  I decided to do that again - this being the first one in a long time.

This recipe was filed under “Butterscotch Cookies”.  But when I started to make them tonight, I discovered they are NOT the Butterscotch Cookies I thought they were.  By then, it was too late to change - so I forged ahead and finished them.  And... are they ever amazing! 

They reminded me of the texture of Oreo Cakesters - light & pillowy, but with a wonderful light lemon flavor.

They are soft and moist, without being heavy.  Since shortening is used instead of butter, they stay fresh much longer.  I’ve found when I use butter in cookies & cakes, it’s harder to have a light texture like this.  The jury is still out which is “better” for you anyway - butter or shortening (“better” probably isn’t the best adjective here... but these are COOKIES, and I just don’t worry about cookies being good in a healthy way)

Since they are lemon-flavored - I did a quick search on the web for a lemon glaze.  Don’t turn up your nose when you read what’s in it... it’s a perfect match, adding just enough “tang” to compliment the lemon.

These aren’t show-stopping cookies to look at, but you just might change your mind when you try them. 

Ingredients:

1 cup shortening

2 cups sugar

1 tsp vanilla

1 tsp lemon extract

lemon zest (if desired - optional)

1 cup sour cream

2 eggs

1 tsp baking soda

1 tsp baking powder

4 cups flour

Glaze:

3 Tbs well-shaken buttermilk (really!)

1 tsp vanilla

1-1/2 cups powdered sugar

Directions:

Cream together the shortening and sugar - mixture will not be smooth.

Add eggs and sour cream, beating well.

Add flavorings.

Beat in the dry ingredients - flour, baking powder, & baking soda until smooth.  (Batter will be stiff)

Drop by spoonfuls onto baking sheet - four rows of three work well.

Bake at 375° for 10-12 minutes, or until set and lightly browned.

Remove to cooling racks.

For glaze, mix together buttermilk, vanilla, and powdered sugar until completely smooth.  Adjust with more buttermilk or sugar as needed to reach proper consistency.

Brush with glaze while still warm.  Remove to platter when completely cool and glaze is set.