LEMON GUMDROP COOKIES

LEMON GUMDROP COOKIES COOKIES: 1/2 cup (1 stick) butter, at room temperature 3/4 cup granulated white sugar 4 teaspoons finely grated lemon zest 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 large egg 1/2 cup sour cream 1/3 cup freshly squeezed lemon juice 2 cups all purpose flour 14 yellow gumdrops, each cut into thirds (or more, as desired) GLAZE: 1/4 cup granulated white sugar 2 tablespoons freshly squeezed lemon juice, warmed a little bit Preheat the oven to 375°F. In a large bowl, use an electric mixer to beat the butter at medium speed for 30 seconds. Add the sugar, lemon zest, baking powder, baking soda and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, sour cream, and lemon juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Drop the dough by slightly rounded tablespoons 3-inches apart onto an ungreased cookie sheet. Gently press one piece of gumdrop into the center of each cookie. Or if you prefer, you can chop up the gumdrops and put a few pieces on top of each. Bake 10 to 11 minutes, or until the tops are firm. While baking, prepare the lemon glaze. In a small mixing bowl stir together the sugar and warmed lemon juice. Transfer the baked cookies to a wire rack. Brush the tops of the warm cookies with lemon glaze. Let the cookies cool.