Limoncello Cookies
12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1-1/2 cups all purpose flour
2 tablespoons lemon zest
2 tablespoons limoncello
1/4 teaspoon salt
1 tablespoon granulated sugar
For the glaze:
1/4 cup confectioners' sugar
2 teaspoons limoncello
For the cookies: Cream butter and confectioners' sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms. Roll into log, about 1-1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
When ready to bake, take dough out of refrigerator and bring to room temperature. Preheat oven to 350 degrees. Line cookie sheet with greased parchment paper. Take golf-ball size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick. Bake for 20 to 25 minutes, or until cookies just begin to brown on botton. The dough will not expand on cookie sheet. Remove from oven and cool completely.
For the glaze: Mix sugar and limoncello together in small bowl. When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.
Makes about 20 cookies.
Recipe of: Delio Susi Jr., Amelia's Trattoria
Originally published in Boston Elegant Wedding, March 2006.
Have not tried these yet, but, thought I would post for the Limoncello Lovers.
12 tablespoons (1-1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar
1-1/2 cups all purpose flour
2 tablespoons lemon zest
2 tablespoons limoncello
1/4 teaspoon salt
1 tablespoon granulated sugar
For the glaze:
1/4 cup confectioners' sugar
2 teaspoons limoncello
For the cookies: Cream butter and confectioners' sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms. Roll into log, about 1-1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
When ready to bake, take dough out of refrigerator and bring to room temperature. Preheat oven to 350 degrees. Line cookie sheet with greased parchment paper. Take golf-ball size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick. Bake for 20 to 25 minutes, or until cookies just begin to brown on botton. The dough will not expand on cookie sheet. Remove from oven and cool completely.
For the glaze: Mix sugar and limoncello together in small bowl. When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.
Makes about 20 cookies.
Recipe of: Delio Susi Jr., Amelia's Trattoria
Originally published in Boston Elegant Wedding, March 2006.
Have not tried these yet, but, thought I would post for the Limoncello Lovers.