1 cup sugar
1/4 cup sour cream
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups powdered sugar
2 tablespoons light corn syrup
1 teaspoon fresh lemon juice
1 to 2 tablespoons water
Red and green decorator sugars
Chocolate decorator icing, if desired
Small green gumdrops, sliced, if desired
Combine sugar and butter in large bowl; beat at medium speed until creamy. Add sour cream, egg, lemon zest and vanilla; continue beating until well mixed. Add all remaining cookie ingredients. Continue beating until well mixed.
Divide dough in half. Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate until firm (2 hours or overnight).
Heat oven to 350°F. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch apple-shaped cookie cutter. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 7 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire cooling rack. Cool completely.
Combine all icing ingredients in small bowl, adding enough water for desired icing consistency. Beat with wire whisk until smooth.
Working with 1 cookie at a time, frost cooled cookies with icing. Immediately sprinkle generously with decorator sugars. Use chocolate icing to create stem and gumdrop slices for leaves, if desired.
Variation: Glaze cookies with icing. Use decorator icings to make A+ design on cookies.
If dough sticks to cookie cutter, dip cookie cutter in flour before each use.