Lemon Drop Cookies

3 1/2 cups flour
6 teaspoons baking powder
zest of 1 lemon
1/2 cup cold butter cut into small pieces
4 eggs
1 1/2 teaspoon vanilla extract
3 teaspoons
Galliano liqueur (optional)
1 1/2 cup sugar
1/4 cup milk
1 cup icing sugar

In a food processor, add the flour, baking powder, lemon zest and pulse to combine. Add the butter pieces and cut into the dry ingredients until it resembles cornmeal. Transfer to a large mixing bowl. In a separate bowl whisk the eggs and add the sugar, vanilla, the liqueur, and milk. Continue to whisk the wet ingredients until combined. Pour the wet ingredients into the flour mixture, and stir with a wooden spoon to incorporate all the ingredients. Pour the icing sugar in a bowl. Take a teaspoonful of the cookie dough and gently roll it in the icing sugar. Transfer to cookie sheets, about 2 inches apart and bake in a pre-heated 350ºF oven for 10 minutes. Makes 48 cookies