The Boozy Baker by Lucy Baker

Author:Lucy Baker [Baker, Lucy]
Language: eng
Format: epub, mobi, pdf
ISBN: 9780762446728
Publisher: Running Press
Published: 0101-01-01T00:00:00+00:00

Preheat the oven to 350°F.

TO MAKE THE COOKIES, beat the butter and 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 of 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 just until combined.

Drop heaping teaspoons of the dough onto ungreased cookie sheets, spacing the dough balls about 2 inches apart. Bake the cookies for 12 to 14 minutes, or until they are just 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.

TO MAKE THE GLAZE, combine the confectioners’ sugar and limoncello in a small bowl. Stir until smooth.

Drizzle the glaze over the cookies and let stand until set, about 15 minutes.

SHAKE IT UP: For lemon-cherry poppy seed cookies, substitute cherry liqueur, such as kirsch, for the limoncello in the glaze. Add a drop of red food coloring, if using. For a gingery twist, substitute ginger liqueur, such as Domaine de Canton, for the limoncello.

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