Lemoncello Cookies. You may now die from happiness.

Ok, I'll admit, these cookies are not much to look at.

They don't have frosting, or sprinkles, and they don't light up and sing Jingle Bells.

Doesn't matter. I made ten batches of really good liquor-laced cookies, and these were the best.

In my opinion, of course.


WHAT YOU NEED:
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 sticks butter, softened
1 1/2 cups white sugar
2 eggs
1/4 cup Lemoncello  If you don't know about this stuff, get yourself to a liquor store right now, sweatpants and all, and get a bottle.  It's a bit pricey, but a little goes a long way.  SO worth it.
Zest and juice from one lemon
1/2 tsp vanilla extract

WHAT YOU DO:
Preheat your oven to 350 degrees.  Cream the butter and sugar together until it's, well, creamy, then add the eggs and beat on medium speed until it starts to become fluffy.  At this point, add in the lemon zest, lemon juice, vanilla and Lemoncello and mix well.  Next, add in your salt, baking soda and flower until everything is incorporated, but don't go crazy and over mix it or anything...  Chill the dough until you can handle it - roughly half an hour.

I made pretty small cookies, about a teaspoon of dough each.  These lend themselves best to being bite-sized, because the finished product is very moist and chewy.  If the cookies are too big, they tend to fall apart.    Bake them 7-8 minutes, or just until the dough starts to slightly brown on the edges.  Don't overbake them.  You'll be sorry if you do.

Let them cool and remove them from the pan.  Try not to eat them all at once.