Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 1 teaspoon ground nutmeg

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/2 teaspoon salt

  6. 1 1/2 cups granulated sugar

  7. 1 cup unsalted butter, softened

  8. 1/2 cup sour cream

  9. 1 large egg

  10. 1 tablespoon finely grated lemon peel

  11. 1 teaspoon vanilla extract

  12. 1/2 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Sift together flour, nutmeg, baking powder, baking soda and salt; set aside. With an electric mixer, blend sugar and butter until light and fluffy. Add sour cream, egg, lemon peel and vanilla; mix until smooth. With the mixer on low speed, slowly add dry ingredients until completely incorporated. Remove dough from mixer, divide in half and wrap each half in plastic; chill for 1 hour. Preheat oven to 375 °F (190°C). Remove dough (one at a time) from refrigerator and unwrap. On a floured surface, roll out to 1/8-inch thick. Using a 3-inch cookie cutter, cut out shapes and place on an ungreased cookie sheet. Bake for 6 to 8 minutes or until edges turn pale golden brown. Remove cookies from oven and place on a rack to cool. In a microwave, heat chocolate on high for 1 minute. Remove and stir. Heat an additional 30 seconds; stir again until smooth. Using the tip of a fork, drizzle chocolate on each cookie. Allow chocolate to harden before serving.


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