Ingredients
1cupflour
1cupsugar
½tspsalt
½tspbaking soda
½cupbutter
½cupwater
¼cupsour cream
1whole egg
1tbspfresh lemon zest
1tbspfresh lemon juice
1½cupspowdered sugar
1tspfresh lemon zest
1tbspbutter,melted
2tbspfresh lemon juice
2tbspmilk
Preparation
Spray mini muffin pans with non-stick spray; set aside.
Whisk together flour, sugar, salt, and baking soda in a mixing bowl; set aside.
Melt butter in a small saucepan over medium heat. Add water and bring to a boil.
Pour hot mixture over dry ingredients and beat with a hand beater till barely blended. Beat in the sour cream, egg, zest, and lemon juice till smooth.
Scoop batter into muffin pans. Bake at 325 degrees F for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
Dip lemon drops top side down into the glaze. Let excess glass drip off into the bowl, then invert lemon drops bottom side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.
Whisk all glaze ingredients together in a small mixing bowl. Heat for about 10 seconds in the microwave till glaze is very thin.
