Lemon Snap Cookies

1 1/2 cup(s) all purpose flour    1/2 tsp table salt 1 tsp baking powder 1/4 cup regular butter - softened 1 cup sugar 2 large uncooked egg yolks 1 tbsp fresh lemon juice 1 tbsp lemon zest 1/4 cup reduced fat sour cream 2 sprays cooking spray, flour variety recommended Instructions In a small bowl, combine flour, salt and baking powder; set aside.In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly. Turn dough out onto a large piece of plastic wrap. Cover tightly and refrigerate for 2 hours and up to 24 hours.

Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.

Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.

Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.

Notes

Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.