Sweet Vespa

Ever since I caught my first glimpse of a real Vespa, I have been in love. To this day, the pleasing muttering of their engines and their happy sounding horns make me think of a warm summer evening in Italy, of licking a gelato in a piazza, my hair blowing in the wind, not a worry in the world.

The closest I ever came to a Vespa was a little automatic Zündapp motorbike, which was the German version of the beloved Italian scooter. I worked on my mother for an entire year, until she finally broke down, and I rolled my very own shimmery purple beauty right out of our family's motorcycle business-showroom. It drove all of 15 miles per hour, no driver's license or helmet were needed, and the only requirement was being 15 years old. It was pure joy.

Unfortunately, I find that neither a little motorbike nor a Vespa are very practical for me these days. But I still like all things Vespa, not only for the great memories of my little motorbike, but also for the Italian tie-in. It's amazing how many Vespa accoutrements are out there, and they all keep my love alive. My latest is the cutest little scooter cookie cutter that my sister Sophie sent from Italy. I have baked Vespa cookies ever since.

My cousin Carol, who always comes up with a new Vespa accessory, has given me the most perfect cookie recipe. I don't typically go crazy over cookies, and I am not too fond of ones with frosting, but these are an exception and just too yummy to pass up. They are rich and sweet, crumbly and tender, and the icing melts in your mouth. A hint of spicy-fragrant nutmeg gives the cookie character and sprightly lemon zest in the buttery frosting is just the ticket. They are happy little cookies and any shape works: hearts, stars, you name it. I just happen to love Vespas!

Cousin Carol's Sour Cream Cookies

1/2 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

2 2/3 cups unbleached flour

1 teaspoon baking powder

½ teaspoon soda

¼ teaspoon salt

½ teaspoon freshly ground nutmeg

Lemon zest of 1 lemon

½ cup sour cream (not low fat)

Heat oven to 425 degrees.  Mix butter, sugar, egg and vanilla in a bowl using electric mixer until well combined.  Mix dry ingredients together with lemon zest and nutmeg in separate bowl. Add to creamed mixture alternately with sour cream and blend on low speed until ingredients start to come together. Finish kneading dough by hand until smooth. Wrap in clear plastic wrap and let rest in refrigerator for ½ hour. Roll to 1/8 inch thickness on well floured surface.  Cut with your favorite cookie cutter and place on parchment paper-covered baking sheet. Bake 8 to 10 minutes until fragrant and golden brown.

Lemon Butter Cream Icing

4 tablespoons unsalted butter, softened

2 tablespoons lemon juice

2 tablespoons milk

Zest of 1 lemon

2 cups powdered sugar

Mix all ingredients, using additional milk if needed to get the desired consistency. Spread on cooled cookies and enjoy.