1/2 c. butter, must be butter!
1 c. sugar
4 c. sifted flour
2 tsp. baking powder
1 c. sour cream
4 egg yolks
Juice from 1 fresh lemon
4 egg whites, slightly beaten
1/4 c. sugar

Combine dry ingredients. Cut in butter as for pie crust. Add lemon juice, sour cream, and the egg yolks. Mix dough very well. Form a ball and divide into 4 parts. Refrigerate for 2 hours.

Roll cookies to 1/8 to 1/4 thickness, cut with cookie cutter. Brush tops of cookie well with egg whites and sprinkle with sugar.

Put cookies on lightly greased cookie sheet and bake at 350 degrees until light brown.