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Lemon Swig Sugar Cookies with Lemon Frosting
Ingredients
  • subheading: COOKIES:
  • 1 ¼ cups (9.25 ounces) granulated sugar
  • 2 tablespoons lemon zest (from about 3 medium lemons)
  • 1 cup butter (8 ounces, 16 tablespoons), softened
  • ¾ cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
  • ¾ cup (3 ounces) powdered sugar
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 3 to 4 tablespoons fresh lemon juice
  • 2 large eggs
  • 5 ½ cups (27.5 ounces) all-purpose flour (I use unbleached)
  • Granulated sugar for pressing the cookies
  • subheading: FROSTING:
  • 1 cup (8 ounces, 16 tablespoons) butter, softened
  • 1 tablespoon sour cream
  • ½ to 1 tablespoon lemon zest (from about 1 medium lemon)
  • 5 cups (20 ounces) powdered sugar
  • ¼ cup fresh lemon juice
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