Lemon cookie (Number 2)

In a standing mixer, cream the following:
2 cups room temperature butter
1 cup white sugar
1 cup powdered sugar
2-3 minutes.

Add:
1 beaten egg
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
Juice of 3 lemons (1/3 cup)
1 small package of lemon instant pudding 3.4oz (four 1/2 cup servings)
10 drops lemon oil
1 Tablespoon lemon zest
1/2 cup sour cream
Mix well and switch to dough hooks.
Add 5 and 1/2 cups of flour. Mix until incorporated.

Bake 375 degrees for 11 minutes. You are looking for a touch of brown on the tops. Let cool on the cookie sheet as these are very fragile.

Click here to view my first attempt at lemon cookies.  Thought I would try a variation and try for a softer cookie. It worked. They tasted even better the second day.