Lemon Drops

Directions

1. 1
   In a big bowl, beat butter (use an electric mixer on medium to high speed) for 30 seconds.
2. 2
   Add in the sugar, lemon peel, baking powder, baking soda, and salt; beat until combined.
3. 3
   Beat in the egg, sour cream, and lemon juice until combined.
4. 4
   Beat in as much of the flour as you can with the mixer; stir in any remaining flour using a wooden spoon.
5. 5
   Drop dough by slightly rounded tablespoonfuls 3 inches apart onto an ungreased cookie sheet.
6. 6
   Bake at 375 for 8 minutes or until tops are firm.
7. 7
   Meanwhile make glaze: in a small bowl, stir together the sugar and lemon juice.
8. 8
   When cookies are done, transfer cookies to a wire rack; brush tops of warm cookies with Lemon Glaze.
9. 9
   Sprinkle with coarse sugar and decorate with chopped gumdrops.
10. 10
    To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.