Alas, they are just perfect the way they are and I am in love with the super tangy lemon glaze! My mouth is watering in anticipation of a
TIME 25 MINUTES YIELDS 2 DOZEN
1 cup packed brown sugar
3 tablespoons sour cream
1/2 teaspoon lemon extract ( I used 1 tablespoon fresh lemon juice)
1/2 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, sour cream and extracts. Combine the flour, baking soda, cream of tartar, ginger and salt; gradually add to creamed mixture and mix well.
Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets (I used a sheet of parchment paper on my cookie sheet). Bake at 350° for 12-15 minutes or until lightly browned. Immediately remove from pans to wire racks. Yield: 2 dozen.
For the lemon glaze (not from Taste of Home)
1 cup confectioners sugar (powdered sugar)
1-2 tablespoons fresh lemon juice
Using an electric mixer on high speed, combine sugar and juice till smooth. Top with a bit of lemon zest.