FOR THE COOKIES

1. Preheat oven to 375 degrees.
2. In a medium size bowl, whisk together the baking soda, baking powder and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, (or use a hand mixer), mix the butter, sugar, lemon zest and lemon juice on medium high speed, until the mixture is light and fluffy, about 4 minutes, stopping half way through to scrape down the sides of the bowl. Add the eggs, one at a time, mixing thoroughly after each addition. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only long enough to incorporate the flour. Do not over mix. The dough will be sticky and on the thinner side, not like most cookie dough.
4. Grease cookie sheets. I don’t recommend butter. It browns the bottoms too quickly. I use solid shortening myself. You can use liquid if you prefer.  Using a medium cookie scoop, scoop leveled off cookie scoops of dough onto cookie sheets, leaving plenty of room between them, at least 2 inches.
5. Bake for approximately 15 minutes until the bottoms and very edges are just starting to brown. The tops will still be light. Immediately transfer the cookies to a wire rack to cool. If you leave them on the cookie sheets for long, they will stick. Cool completely before glazing.

FOR THE LEMON GLAZE

1. In a large measuring cup or medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of the lemon juice, adding the 4th tablespoon as needed to make a thin glaze. The glaze should be thin enough to spread over cookies with the back of a spoon but not run off. Glaze the top of each cookie with the back of a spoon. Immediately sprinkle with fresh lemon zest.
2. Allow the cookies to sit for at least 30 minutes or until the glaze has set. Transfer to an air tight container with wax paper between the layers. Cookies will stay fresh for up to 3 days.