We are in the dead of winter and I am over here making lemon poppy seed cookies. Why? Because I have quarts upon quarts of limoncello that I made last year for Christmas. I’m talking 2014, not this past Christmas. So this stuff has been getting good for over a year now!
Limoncello isn’t something I like to drink daily. It’s a nice dessert-sipping lemon liqueur that is nice to have ice cold on a hot summer day. That is why I still have so much of it just chilling in my freezer. I also have a bottle my brother gave me for my birthday 2 years ago. I think that was what originally caused the spark for me to learn how to make limoncello.
So with all this limoncello taking up precious space in our freezer, what is a girl to do? MAKE BOOZY LEMON COOKIES!
Every now and then I do an inventory of our liquor cabinet to check out what spirits haven’t really been moving. I then pull out The Boozy Baker cookbook and see if there is anything I can use to conjure up something delicious with that extra kick!
So I decided on these babies!
These cookies are simple, soft, delicious and are sure to be a crowd pleaser!
(I love to zest citrus so much!)
These cookies take no time to prepare and only about 12 minutes to bake.
They are topped with a simple limoncello and confectioners’ sugar glaze and even poppy seeds to garnish if you would like, I certainly would.
You can always enjoy these lovely cookies with a nice little glass of limoncello over ice.
Enjoy! And happy boozy baking you fine thing!
- ¼ lb (1 stick) unsalted butter, softened
- ⅔ cup granulated sugar
- 1 large egg
- Freshly grated zest of two large lemons
- 2 teaspoons of limoncello + 3 tablespoons for glaze*
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup confectioners' sugar for glaze*
- Preheat oven to 350* F.
- Beat the butter and granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes.
- Add the egg, lemon zest and 2 teaspoons of limoncello. Beat until combined.
- In a medium bowl, sift together the flour, baking soda and salt.
- Add half the flour mixture to the butter mixture and beat until combined. Add the rest of the flour mixture and beat until combined. Add the poppy seeds and beat on low speed until combined.
- Drop heaping teaspoons of the dough onto ungreased cookie sheets, spacing the dough balls about 2 inches apart. Bake the cookies for about 12 minutes, or until they are beginning to brown at the edges.
- Cool the cookies for 5 minutes on the baking sheet, and then remove and cool completely on a wire rack.
- Making the glaze: Combine the confectioners' sugar and remaining 3 tablespoons of limoncello in a small bowl, stir until smooth. Drizzle the glaze over the cookies and let stand until set, about 10 minutes.