Frosty Lemonade Cookies

How gorgeous are these? These are the perfect summer cookies that are oh so perdy.

1 1/2 cups of sugar, 1 cup of unsalted butter, softened, 2 large eggs, 1 tbsp. of lemon zest, 1/2 tsp of lemon extract, 4 1/2 cups of all-purpose flour, 1 tsp. baking powder, 1 tsp. of baking soda, 1/2 tsp. salt, 1 cup sour cream, 1 recipe Lemonade Icing (recipe follows) Garnish: yellow decorator sugar.

In a large mixing bowl, combine sugar, and butter. Beat at medium speed with an electric mixer until fluffy. Add eggs, lemon zest, and lemon extract, beating well.
In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to sugar mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed, blending well after each addition.
Divide dough into thirds; wrap each portion in plastic wrap and refrigerate 2 hours.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside. On lightly floured surface roll each portion of chilled dough to 1/4 inch thickness. Cut out shapes with cookie cutters. Place on prepared baking sheet. Bake 6-8 minutes and cool when done. Decorate with Lemonade Icing. Sprinkle with decorator sugar, if you so desire.

Lemonade Icing - makes 2 cups

3 cups of confectioners' sugar, 6 tbsp. unsalted butter, softened, 6 tbsp. of frozen lemonade concentrate, thawed. In a medium bowl, combine sugar, butter, and lemonade concentrate. Beat with an electric mixer at low speed, until well combined.