Prep 30 mins
Cook 25 mins
These are traditional Limoncello cookies, popular at weddings. Cook time does not include chilling time. A recipe for Limoncello: Limoncello (Lemoncello, Limoncella)
- 12 tablespoons unsalted butter, room temperature
- 3⁄4 cup confectioners' sugar
- 1 1⁄2 cups all-purpose flour
- 2 tablespoons lemon zest
- 2 tablespoons limoncello (Italian liqueur)
- 1⁄4 teaspoon salt
- 1 tablespoon granulated sugar
- 1⁄4 cup confectioners' sugar
- 2 teaspoons limoncello
- For the cookies:
- Cream butter and confectioner’s 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, 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 bottom. 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.
these cookies have a lovely delicate flavor - the glaze is definitely needed to bring it out. I used 3 TBL of the limoncello as one reviewer suggested. I also rolled the cookies into a log as suggested and chilled overnight. But then I sliced the cookies fromt the log - pretty thin, about a 1/4 inch. Baked on greased cookie sheets for about 13 minutes only! They turned out perfect - any longer they got too brown. And I had to triple the icing recipe which I drizzle quickly across the tops in sort of a zig zag design.
Lovely adult cookies. I tamed the glaze to suite my taste (I'm a wimp) by using half the amount of Limoncello. The cookies have that marvelous flaky tender texture that always begs another bite. Very easy to make and be careful of how big you make the balls, I got 16 cooking but they are lovely big ones *wink*. Made for ZWT 7
OK. So I made these for Christmas. Wanted to use my Limoncello. Have you ever made a recipe and all the while you are thinking "this doesn't seem right"? That's how I felt with this recipe. Didn't seem like enough limoncello to impart flavor to 2 dozen cookies. Would you even taste it? Well, no one who had them even suspected that they were lemon flavored. They just thought they were plain sugar cookies. And that's what they tasted like. If you want them to taste like limoncello, I would increase the amount to at least 3 tablespoons. I doubt if it would negatively impact the dough consistency. And the glaze! As I'm making it I'm thinking "this much will glaze all these cookies". NOT. I had to double the glaze recipe to put even the thinnest amount of glaze on the cookies. And the lemon flavor of the glaze???? Barely perceptible. They were easy to make and tasted good. Just not very lemony.