A lemon cookie at Christmas time? If I had a dollar for every time you thought I was nut, I’d have more money for the lottery. Hear me out. You have chocolate this and that, cinnamon and a lot of heavy flavors, so why not something refreshing? Growing up we would have tangerines around Christmas. I used lemons because they looked better at the market. The icing has more lemon flavor and will clean your palate for the next three cookies you eat. I hope you like it.

Dry ingredients:
2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
Wet ingredients:
12 ounces butter
3/4 cup sugar
1 egg
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon limoncello
1/4 cup citron
Icing:
1 1/2 cups powdered sugar
2 tablespoons lemon juice
3 tablespoons milk
1 tablespoon lemon zest

In bowl 1 add flour, salt, and baking soda and mix.

In bowl 2 cream butter and sugar.

Add egg, zest, lemon juice, and limoncello and beat for 2 minutes.

Add citron and mix.

Add dry ingredients in three installments and mix after each addition.

Refrigerate for 30 minutes.

Heat oven to 375.

Scoop a 1 1/2 inch ball on a parchment-lined baking sheet.

Bake for 7-9 minutes.

Let cool for 30 minutes.

Mix powdered sugar, milk, lemon zest, and lemon juice.

Ice cookies. Let dry.

Serve.