Lemon Poppy seed Cookies with

Limonchello Glaze                                     

Created by Jon Payne

1/2 cup butter, softened

3/4 cup white sugar

1 egg

1 tablespoon lemon zest

1 1/2 teaspoons fresh lemon juice

1 teaspoon poppy seed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 cups all-purpose flour

3 cup confectioners’ sugar

3/4 cup Limonchello liquor

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.

On low speed, beat in flour just until blended.

Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets.

Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. While the cookies are cooling prepare the glaze.

Glaze:

Whisk together the confectioners’ sugar and the limonchello. Place in a zip loc bag and cut the corner and pipe the glaze onto the cookies.