1 cup flour
1 cup sugar
1/2 tsp salt
1/2 tsp baking salt
1/2 cup butter
1/2 cup water
1/4 cup sour cream
1 tbsp fresh lemon zest
1 tbsp fresh lemon juice
1.5 cups powdered sugar
1 tsp fresh lemon zest
1 tbsp melted butter
2 tbsp fresh lemon juice
1 tsp milk
Preheat oven. Spray mini muffin pans with non-stick spray; set aside.
Whisk together dry ingredients; 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 until barely blended.
Beat in the sour cream, egg, zest, and lemon juice until smooth.
Scoop batter into muffin pans. Bake at 325 for about 12 minutes. Let cool for 5 minutes, then turn onto cooling racks. Cool completely before glazing.
Dip lemon drops bottom side down into the glaze. Let excess glaze drip off into the bowl, then invert lemon drops top side down onto cooling racks. (Place waxed paper underneath the cooling racks for easier clean up.) Let sit till glaze hardens.