Limoncello Kisses

Makes about 4 dozen cookies.

Note: Limoncello is an Italian lemon liqueur. From Joanne Holtmeier of Edina.

For cookies:

• 2 c. flour

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1/4 tsp. baking soda

• 1 1/2 c. granulated sugar

• 1 tbsp. freshly grated lemon zest

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 1 egg

• 1 tsp. vanilla extract

• 1 tbsp. freshly squeezed lemon juice

• 1/4 c. sour cream

For frosting:

• 2 c. powdered sugar

• 3 tbsp. limoncello

• 1 tbsp. freshly squeezed lemon juice

• Candied lemon slices, freshly grated lemon zest or sprinkles, optional

Directions

To prepare cookies: Preheat oven to 350 degrees and line baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, salt and baking soda, and reserve.

In a medium bowl, combine granulated sugar and lemon zest. Using your fingers, rub zest into sugar until fragrant, about 30 seconds.

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute. Add lemon sugar and beat until light and fluffy, about 2 minutes. Add egg, vanilla extract and lemon juice, and beat until thoroughly combined. Reduce speed to low and add the flour mixture by halves, alternating with sour cream, and mix until just combined.

Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Bake until cookies are just firm and tops barely begin to brown, about 10 to 12 minutes. Remove cookies from oven and cool for 2 minutes before transferring to a wire rack to cool completely.

To prepare frosting: In a medium bowl, whisk together powdered sugar, limoncello and lemon juice. Add more powdered sugar or lemon juice, as necessary, to make the frosting spreadable. Top each cookie with the frosting. Place on wire rack for frosting to set. If desired, top each cookie with a candied lemon slice, freshly grated lemon zest or holiday sprinkles.