Limoncello cookies are one of my all time favorites. These cookies are the perfect after dinner treat and Limoncello holds a special place in my heart. My first ever Limoncello experience was in London (Summer 2009) visiting my then best friend (now boyfriend). My dad had taken us out to dinner and at the end of the meal, the waiter brought us each a shot of Limoncello as an after dinner palate cleanser. I didn’t want mine – it smelled a little strong, so my boyfriend drank mine. To this day my dad will occasionally remind us of this. ”Remember the time…” I am now a Limoncello fan, especially when it’s in a glaze on my cookie. Now back to the recipe. The cookie is a simple shortbread base with lemon zest in the mix. The Limoncello is featured in the glaze, so you’ve been warned. Might not be kid friendly. This recipe also offers a great excuse to purchase a Microplane grater. It is by far my favorite kitchen gadget and you can find it at Williams-Sonoma. I give them to every bride I know and it’s also great for grating cheese.
Limoncello Cookies makes 24 cookies
Recipe courtesy In Sock Monkey Slippers (I omitted the candied lemon garnish)
1 1/4 cup all-purpose flour
1/4tsp sea salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract or paste
1/2 Tablespoon grated lemon zest (about 1 lemon)
1 1/2 cup powdered sugar
5 Tbs Limoncello
1 Tbs lemon juice
In a medium bowl, combine salt and flour. Set aside.
Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined. Next, add vanilla and lemon zest to the batter and mix to combine.
With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Wrap the dough in saran wrap and refrigerate for at least two hours or overnight. Next, roll out the dough and cut out circles. I use the top of a mason jar to cut my circles out.
Preheat the oven to 350°F. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough. While the cookies are baking, make the glaze. Mix the powdered sugar, Limoncello, and lemon juice until smooth. Let the cookies cool and then dip the tops of each cookie into the glaze.