1/2 cup (125 mL) butter or margarine, softened
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) sour cream
1 egg
1 tsp. vanilla
1 Tbsp. lemon juice
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
2 tsp. grated lemon rind
 

Decorate 

Use icing and spread on each cookie.

Decorate with small candies, sprinkles or other goodies.

Cookies can be decorated in many styles, just use your imagination.
 
 

NOTE: 

These cookies are great when made and decorated in holiday styles.

•  In a bowl beat butter or margarine until fluffy.
• Add half the flour and beat well.
• Add all other ingredients except flour and mix well.
• Stir remaining flour into mixture and beat until well mixed.
• Gather dough into a ball, flatten to a 5 inch round, and wrap in plastic.
• Refrigerate for at least 45 minutes or overnight.
• When dough has chilled, lightly grease 2 baking sheets.
• Preheat oven to 375 F (190 C).
• Cut dough round in half.
• Cut 2 pieces of waxed paper the same size as baking sheets.
• Lightly flour waxed paper and place one sheet on table or counter, floured side up.
• Place one half of dough in center and top with other waxed paper, floured side down.
• Roll out dough between paper to 1/8 inch (3 mm) thickness and remove top piece of sheet from dough.
• Using shaped cookie cutter, cut out as many cookies as possible, leaving 1/2 inch between each shape, and remove all trimmings.
• Invert waxed paper with cookies onto greased baking sheet and peel off waxed paper.
• Repeat with remaining half of cookie dough to fill second baking sheet.
• Press all trimmings together and reroll between floured waxed paper and cut out cookies.
• Bake cookies 8 to 10 minutes or until just lightly browned.

Cool cookies 5 minutes on baking sheets and remove to wire racks to cool completely.