Step 1

your oven to 350 degrees F. Line 3 cookies sheets with parchment paper or a silpat.

Step 2

add butter, shortening, sour cream and zest to mixing bowl of a stand mixer. Mix for one minute on a low speed. Add in sugar and vanilla, mix until smooth. Add in the flour, baking powder and salt. Mix on low speed until the dough comes together and flour disappears.

Step 3

Use a cookie scooper (about 1 1/2 Tbsp dough) and scoop the dough onto a cookie sheet.

Step 4

Use the bottom of a glass to flatten the cookies. They aren’t supposed to look perfect, they will be “rustic” on the edges.

Step 5

for about 10 minutes. They won’t look brown or “done.” Let them rest on the pan for about 3-5 minutes and then remove the cookies and let them cool on a cooling rack.

Step 6

Beat the butter, sour cream, powdered sugar, lemon juice, zest and salt together in a bowl. Add in the milk and mix until smooth and creamy.

Step 7

Once the cookies are cooled use a butter knife to generously frost the cookies.

Step 8

Freeze leftovers in an airtight container. I like to microwave a frozen cookie for about 9 seconds for a perfect treat.