These Sour Cream Cookies are deliciously soft and fluffy and totally tasty with or without the citrus icing.
These cookies were a bit of an experiment. I had some sour cream left in the fridge from making those delicious Chicken and Mushroom Filo Parcels and I didn’t want to let it go to waste. Having used the sour cream for one savoury dish, it only seemed right that I make something sweet with it too because life is all about balance. Amirite or amirite"
The first time I made these cookies, I left them naked and they were so good even David ate them which is high praise indeed because he is very discerning about his biscuits. Very discerning indeed. In fact, I noticed he made many visits back to the biscuit tin… All in the name of research he said! The second time I persevered with the icing and I’m so glad I did because that hit of orange and lemon takes these beautiful biscuits to the next level. Making the icing is not tricky at all but it does require a bit of patience (something I seriously lack) and if you don’t leave it long enough, you’ll have a thick, opaque icing instead of a beautiful glossy and translucent glaze. And this icing is all about the gloss!
Do you hate food waste too" And do you subscribe to the theory that life is all about balance"

Makes about 20
Ingredients
60g butter
60g caster sugar
1/2 teaspoon vanilla
1 egg yolk
1 cup (150g) self-raising flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1...