Friday, December 6, 2019

Italian Limoncello Cookies

2 cups flour
1 1/2 teaspoons of baking powder
1/2 cup granulated sugar
1/4 cup unsalted or salted butter (room temp)
1 egg
1/4 teaspoon vanilla
2 tablespoons of Limoncello
1/3 cup milk

1 1/2 cups powdered sugar
1 tablespoons butter
1 1/2 tablespoons of milk
1 tablespoon limoncello

Heat oven 375

Combine flour, baking powder, and salt in a  medium mixing bowl.  Set to one side

In a large mixing bowl beat together the butter and sugar for about 2 minutes until fluffy.

Add egg and vanilla to the butter mixture, beat until mixed well and scrape sides of the bowl.  Add Limoncello and combine well.  Add half of the flour mix to butter mixture and combine well, then add milk mixing well.  Add the remaining flour and mix until totally combined.  The cookie dough will be thick and sticky almost like a cake mix.

Use a small cookie scoop about one tablespoon onto lined  parchment paper cookie sheets.
Bake at 375 for 10-13 minutes until bottoms as golden.  Transfer to wire rack to cool.

In Mixing bowl beat together powdered sugar, butter, milk and Limoncello until smooth and no lumps.  I put wax paper under.  You can either drizzle, dip tops of cookies however you like. And let dry on racks. 

These can be served when needed or can be stored in an airtight container lined with foil once the frosting is dry.

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