Limoncello Cookies

• COOKIES
• 12 tablespoons unsalted butter, room temperature
• 3/4 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• 2 tablespoons lemon zest
• 2 tablespoons limoncello (Italian liqueur)
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• GLAZE
• 1/4 cup confectioners' sugar
• 2 teaspoons limoncello

1. For the cookies:
2. Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
3. Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
4. When ready to bake, preheat oven to 350 degrees.
5. Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
6. Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
7. Remove from oven and cool completely.
8. For the glaze: Mix sugar and limoncello together in small bowl.
9. When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.

unsalted butter, confectioners, flour, lemon zest, salt, sugar, sugar, limoncello

Taken from www.food.com/recipe/limoncello-cookies-191377 (may not work)