• Cooking Time:
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  • 2-1/2 Cups All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups packed brown sugar
  • 3/4 cup shortening
  • 2 slightly beaten eggs
  • 1 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 2/3 cup dairy sour cream
  • 2/3 cup chopped walnuts
  • Walnut Halves (optional)


  • In a small bowl stir, together flour, baking soda, baking powder, salt, and nutmeg; set aside. In a medium mixing bowl beat sugar and shortening with an electric mixer on medium to high speed until thoroughly combined. Beat in lemon peel and 1 tablespoon lemon juice. Alternately add flour mixture and sour cream to beaten mixture, beating well after each addition. Stir in chopped walnuts. Drop dough by rounded teaspoons 2 inches apart onto a greased baking sheet. Bake in a 375 degrees oven for 8 to 10 minutes or until edges are lightly browned. Remove and cool cookies on a wire rack. Spread cooled cookies with Browned butter frosting, topping each cookie with a walnut half, if desired. Makes about 60 cookies.
  • Browned butter frosting:
  • In a small saucepan melt and stir 3 tablespoons butter or margarine until browned. Remove from heat. Slowly beat in 2 cups sifted powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla.

Categories: Dessert 
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