1/3 Photos of Limoncello Cookies
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Units: US | Metric
- 177.48 ml unsalted butter, room temperature
- 177.44 ml confectioners' sugar
- 354.88 ml all-purpose flour
- 29.58 ml lemon zest
- 29.58 ml limoncello (Italian liqueur)
- 1.23 ml salt
- 14.79 ml granulated sugar
- 59.14 ml confectioners' sugar
- 9.85 ml limoncello
- 1For the cookies:
- 2Cream butter and confectioner’s sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
- 3Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
- 4When ready to bake, preheat oven to 350 degrees.
- 5Line 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.
- 6Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
- 7Remove from oven and cool completely.
- 8For the glaze: Mix sugar and limoncello together in small bowl.
- 9When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.
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Nutritional Facts for Limoncello Cookies
Serving Size: 1 (505 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 121.2
- Calories from Fat 63
- Total Fat 7.0 g
- Saturated Fat 4.3 g
- Cholesterol 18.3 mg
- Sodium 30.3 mg
- Total Carbohydrate 13.8 g
- Dietary Fiber 0.3 g
- Sugars 6.5 g
- Protein 1.0 g
The following items or measurements are not included: