1 cup sugar
2 teaspoons freshly grated lemon zest
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup powdered sugar
1 to 2 tablespoons lemon juice
Heat oven to 350°F. Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs, lemon zest and lemon extract; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed, scraping bowl often, until well mixed.
Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool completely.
Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Frost cooled cookies with glaze.