Golden Hour Limoncello Cookie Bars

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides so you can lift the bars out later.
2. 2In a medium bowl, beat the softened butter, 1/4 cup of the powdered sugar, vanilla, and salt until creamy. Add 1 3/4 cups of the flour and mix just until a soft dough comes together.
3. 3Press the dough into an even layer in the prepared pan. Bake for 15 minutes, until the edges look set and faintly golden.
4. 4While the crust bakes, whisk the eggs, granulated sugar, remaining 1/4 cup flour, 1/3 cup limoncello, lemon zest, and lemon juice until smooth.
5. 5Pour the filling over the hot crust and return the pan to the oven. Bake for 20 to 22 minutes, until the center is just set and no longer liquid.
6. 6Cool the bars completely in the pan on a wire rack, about 1 hour, then refrigerate for 30 minutes so they slice cleanly.
7. 7Whisk the remaining 1/2 cup powdered sugar with 1 tablespoon limoncello until a thick, pourable glaze forms. Drizzle it over the chilled slab.
8. 8Use the parchment overhang to lift the bars from the pan. Cut into 16 squares and serve.

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