The guys’ 11-year-old cousin proclaims these “the best cookies she’s ever made.”

That might be a bit misleading: they’re also the only cookies she’s ever made.

Slightly deceptive endorsement aside, it is a good cookie. Crunchy on the outside, chewy on the inside with a slight lemon flavor. Easy to make on the baking learning curve.

The original recipe — I’m not sure where it came from — called for a quarter teaspoon of nutmeg. I left that out because it just didn’t sound right with lemon. I think I’ll at least double and maybe triple the lemon extract the next time, too. The nouveau cookie baker agreed with me that these weren’t lemony enough.

Other changes: Egg replacer for two eggs, plus additional sour cream to make up for the lost liquid.

Sour cream drop cookies

• 2 3/4 c. flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. soda
• 1/2 tsp. salt
• 1 c. butter or margarine
• 1 1/2 c. sugar
• 2 tbl. egg replacer combined with 4 tbl. hot water, then cooled. I tested with Bob’s Red Mill.Ener-G egg would be 1 tbl. replacer. That’s two eggs for the non-allergic crowd.
• 3/4 c. sour cream — 1/2 c. for the non-allergic crowd.
• 1/2 tsp. lemon extract.

Cream butter and sugar. Add egg replacer. Add sour cream and lemon extract. Mix in dry ingredients. Drop by teaspoons (or melon scoop) three inches apart on well-greased cookie sheet. Take the three-inches apart part seriously — these cookies spread. Sprinkle with sugar. Bake eight minutes at 375 degrees. Mine took 11 minutes on AirBake. Remove from sheet immediately, but carefully — they’ll still be a bit fragile at this point.

More egg-free cookies.

Copyright 2008 Debra Legg. All rights reserved.

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