Limoncino Cookies

• 1 stick Unsalted Room Temperature Butter
• 1/2 cups Granulated Sugar
• 1 teaspoon Vanilla
• 1/4 teaspoons Sea Salt (fine)
• 1 whole Egg
• 4 Tablespoons Lemon Zest
• 1-1/4 cup All-purpose Flour
• 1-1/2 cup Confectioners Sugar
• 5 Tablespoons Limoncino Or Limoncello
• 1 Tablespoon Lemon Juice

1. Zest two lemons and set aside.
2. Beat the butter, granulated sugar, vanilla, and salt with an electric mixer on medium speed until fluffy.
3. Beat in 1 egg and 1/2 Tablespoon of the lemon zest. Reserve the rest of the zest for decoration. A little at a time, add the flour. Mix until blended and dough is sticky enough to be formed.
4. Place dough on plastic wrap. With your hands form the dough into a 10" to 12" log.
5. Wrap and refrigerate for about 2 hours or until firm.
6. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. I like to use unbleached.
7. Unwrap the cookie dough and slice into thick 1/2 inch slices. Put the slices onto your baking sheet, place in oven and bake for 13 - 15 minutes or until edges just start to golden.
8. Transfer to wire rack and allow to cool. Make sure they are completely cool before frosting them.
9. For the icing: In a medium bowl, combine confectioner's sugar, limoncino, and lemon juice. Stir until smooth and creamy.
10. Place additional parchment paper under wire rack.
11. Once cookies are completely cooled, submerge cookie in icing top side down. Lift up and drain for a few seconds. Flip cookie over and set on wire rack
12. Top each cookie with lemon zest after submerging it into the icing. Try your hardest to restrain yourself from tasting one and wait 30 or so minutes to allow the icing to set.
13. Now devour!

butter, sugar, vanilla, ubc, egg, lemon zest, allpurpose, confectioners sugar, limoncino, lemon juice

Taken from tastykitchen.com/recipes/desserts/limoncino-cookies/ (may not work)