Servings
14
Cook Time
15 minutes
Prep Time
12-14 minutes
Author:
Tupperware Recipes
Ingredients
Cookies
- 1/3 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- ½ tsp. almond extract
- ½ tsp lemon zest
- 2 tbsp. sour cream
- 3 ½ tbsp. buttermilk
- 1 ¼ cup self-rising flour
Glaze
- 1 ½ cup confectioners’ sugar
- 1 tbsp. corn syrup or honey
- 2 tsp. vanilla extract
- 2 tbsp. water
- 2 tbsp. cocoa powder
- 2 tbsp. melted chocolate
- 1 tbsp. water
- 1 ½ cup confectioners’ sugar
- 1 tbsp. corn syrup or honey
- 2 tsp. vanilla extract
- 2 tbsp. water
- 2 tbsp. cocoa powder
- 2 tbsp. melted chocolate
- 1 tbsp. water
Directions
- Preheat oven to 375F/190C. Place Silicone Baking Sheet with Rim on baking sheet and set aside.
- In medium bowl mix butter and sugar until creamy. Add in egg, lemon zest and mix to combine. In small bowl mix sour cream, buttermilk and set aside.
- Add half the flour into the butter\\nmixture and mix to combine, then add the sour cream mixture and mix. Finally\\nadd remaining flour and mix until fully incorporated.
- Use Medium size Portioning Scoop to portion out cookie dough on Silicone Baking Sheet with Rim. Bake for 12-14 minutes. Repeat process with remaining cookie dough.
- Meanwhile make white glaze by\\ncombining confectioners’ sugar, corn syrup, vanilla extract, and water. Mix\\nuntil smooth and well combined.
- Once cookies have cooled, flip and decorate the flat underside of each cookie by adding glaze to half of each cookie, using Silicone Spatula to make a sharp line in the middle.
- Make chocolate glaze by adding cocoa\\npowder, melted chocolate and remaining 1 tbsp water to remaining white glaze.\\nMix until smooth and well combined.
- Finish off cookies by adding chocolate\\nglaze to the other side of each cookie. Let glaze completely dry and serve.
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