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Ingredients
    For the cookies

  • 2 cups All-purpose flour

  • 1 teaspoon Baking powder
  • ½ teaspoon Salt 
  • ¼ teaspoon Baking soda
  • 1/3 cup Sour cream
  • 1/3 cup Whole milk
  • 1 teaspoon Freshly grated lemon zest
  • ¼ teaspoon Almond extract
  • ½ cup (1 stick) Unsalted butter, at room temperature
  • 1 cupC&H® Bakers Sugar
  • 2 large Eggs, at room temperature

    For the glaze

  • 1 cup C&H® Bakers Sugar

  • ¼ cup Warm water
  • 2 ½ cups C&H® Powdered Sugar
  • As needed Boiling water
  • 1/8 teaspoon Almond extract
  • pinch Salt 
  • 2 ounces Unsweetened chocolate, melted
  • 2 ½ tablespoons Unsweetened cocoa powder, Dutch-process

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Instructions
Prep Time: 30 minutes / Bake Time: 12 minutes / Yields: 12 cookies
Step 1

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.


 

Step 2

In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Set aside. 


 

Step 3

In a medium bowl, mix the sour cream, milk, lemon zest, and almond extract. 
 

Step 4

In a large bowl, at medium speed, beat the butter and sugar until light and fluffy. Scrape the sides of the bowl as needed. Beat in eggs, one at a time. Reduce the speed to low and add flour mixture and sour cream mixture, alternately. Beat until just combined. 
 

Step 5

Drop ¼-cup scoops of batter onto the prepared pans, space the cookies 2-3-inches apart. Bake for 10-12 minutes or until the edges are lightly browned. Allow the cookies to cool down on the pan. Transfer to a cooling rack and cool completely.
 

Step 6

Prepare the glaze. Dissolve 1 cup of sugar in warm water, mix until all sugar is dissolved (we use this simple syrup as a substitute for corn syrup). In a medium bowl, whisk together powdered sugar, 3 tablespoons of boiling water, 1 ½ tablespoons of simple syrup, almond extract, and salt. Adjust the water amount as needed. The glaze should be thick but spreadable. Transfer 1 cup of glaze to a bowl. Add the melted chocolate and cocoa powder, mix until well combined.  

Step 7

Flip the cookies and spread about 1 tablespoon of white glaze over half of each cookie. Using and offset spatula spread the glaze evenly. Allow the glaze to set for about 20 minutes. Repeat the process with the chocolate glaze. Allow the glaze to set for about 1-2 hours. Serve and enjoy.
 

Additional Tips

The simple syrup prepared for the glaze can be used to sweeten lemonade, iced tea, coffee, etc. The syrup can be refrigerated in an airtight container up to one month.

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