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.
Cookies are very easy to make and after freezing the log I cut it in thin slices and bake them. I did add 3 tablespoon of limoncello because I did not have enough Lemmon zest. The cookies came up up fantastic and very tasteful , I also increased the limoncello for the glaze.
I make these cookies without the granulated sugar.<br/>These cookies are luscious.
I think I have a new favorite cookie! While these were baking, the aroma in the house was outstanding and the flavor is even better. Yes, subtle but I like that. I actually think I prefer the cookies without the glaze, but it does dress them up a bit. I had a couple with a cup of tea this afternoon, and they were perfect. I had a couple more with a glass of milk tonight and they were perfect. One note, though, mine DID spread in the oven so allow space between.
Excellent! I will definitely have to make more than one batch next time-- they were eaten up so quickly! I omitted the granulated sugar under 'cookies' completely, because it is not indicated in the directions, and found the flavor sweet enough without it. I only chilled the dough for an hour and found it easy to work with. I then used a long piece of dental floss to wrap around the log and slice off the cookies. I left them on the thicker end (1/2") and baked for only 15 minutes. They came out golden brown on the bottom with a shortbread-like texture. Thanks for sharing a keeper!
I love limoncello, can't wait to try these cookies. For the cook asking about the addition of the granulated sugar, I am guessing that you would roll the cookie dough balls in the granulated sugar before baking, rather than adding to the dough. That's what I plan to try, anyway.
ZWT4: These are delicious! I made these for our Moms night out!! NONE left!
Excellent cookies. I just made another batch -- they disappeared fast! I couldn't find in the instructions where the granulated sugar was to be added -- so I just added it along with the salt. You might want to clarify that in case others find themselves wondering the same thing. Thank you for sharing the recipe.