These cookies bring back memories of my grandmother. She loved to bake and cook and almost always had some type of cookies on hand in case anyone stopped by to visit. She often made these in the winter months, and I remember eating these many times over the years when visiting her. The cookies are not hard to make but icing of the cookies and putting on the nut topping takes some extra time. However, the extra work is worth it because the icing and little bit of nuts on top just take these little gems over the top. They are perfect for a special gathering or just to have with some tea or coffee. If you keep them in a sealed container, they will keep for quite some time or you can freeze them and thaw later if you need some sweets on hand.
- 2 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4-1/2 tsp nutmeg (I used 1/2 tsp of nutmeg and did not think it was too strong)
- 1 1/2 packed brown sugar
- 3/4 cup shortening or butter (I used butter)
- 2 slightly beaten eggs
- 1 tsp lemon peel
- 1 tbsp lemon juice
- 2/3 cup sour cream
- 2/3 cup chopped walnuts
Browned Butter Frosting:
- 3 tbsp butter
- 2 cups confectioner's sugar (10x)
- 2 tbsp milk
- 1 tsp vanilla
- Sift your dry ingredients together in a medium bowl
- In a large bowl, cream together the butter or shortening and sugar, then add in the eggs
- Mix the dry ingredients into the wet mixture and add in the lemon peel, lemon juice and sour cream
- Drop by rounded teaspoons onto greased cookie sheet 2 inches apart.
- Bake at 375 degrees F for 8-10 minutes or until edges are slightly browned.
- Cool on a rack
- Prepare browned butter frosting as follows- Melt the butter in a medium saucepan and stir until brown.
- Remove from heat and slowly beat in sifted confectioner's sugar (10x), milk and vanilla.
- Spread frosting immediately while still warm on the cookies
- Sprinkle the chopped nuts over the top of the cookies while the frosting is still warm