Lemon Springtimes

COOKIES
2 cups plus 3 tablespoons flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
1 1/2 cups sugar
1 teaspoon vanilla extract
2 teaspoons grated lemon zest
3 large eggs
1 large egg yolk
3/4 plus 2 tablespoons sour cream

GLAZE
1 cup confectioners' sugar
2 tablespoons melted butter
1 tablespoon plus 2 teaspoons fresh lemon juice

PREHEAT oven to 375

1. Mix flour, baking powder, baking soda and salt in a small bowl, set aside
2. Cream the butter, sugar, vanilla and lemon zest in a mixer for about 2 minutes - until light and fluffy, stop once to scrape the sides of the bowl.
3. Add the eggs and egg yolk and mix until the batter is light in color and has increased in volume about 1 1/2 times - takes about 2 minutes
4. Gradually add the flour mixture and sour cream in 3 additions - starting with the flour, ending with the cream.  Mix each addition for about 5 seconds, stop the mixer to scrape the bowl after each addition.  Finish the final mixing gently by hand with the spatula until the batter appears velvety.
5. Drop the batter by heaping tablespoons 2 inches apart on a cookie sheet (make sure to spray your sheet with pam - and make sure there is 2 inches, because they spread a lot).  Bake the cookies until they have puffed up and spring back to the touch - about 10 minutes.
6. Prepare the glaze while the cookies cool - place the confectioner's sugar in a bowl, add the lemon juice and butter and beat with a whisk until smooth.
7. Spread the glaze on fully cooled cookies with a small butter knife or spatula.