LIMONCELLO COOKIES TO BUY RECIPES

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LIMONCELLO COOKIES RECIPE - FOOD.COM



Limoncello Cookies Recipe - Food.com image

These are traditional Limoncello cookies, popular at weddings. Cook time does not include chilling time. A recipe for Limoncello: Recipe #167289

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 20 cookies

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 121.3, FatContent 7, SaturatedFatContent 4.4, CholesterolContent 18.3, SodiumContent 30.4, CarbohydrateContent 13.9, FiberContent 0.3, SugarContent 6.5, ProteinContent 1.1

HOW TO MAKE LIMONCELLO {RECIPE, CALCULATIONS & FAQS ...



How To Make Limoncello {Recipe, Calculations & FAQs ... image

The best Italian Limoncello recipe and everything you need to know about the limoncello making process, ingredients and tools you need. This recipe makes about 4 bottles (17 oz)

Provided by Italian Recipe Book

Categories     Drinks

Prep Time 20 minutes

Number Of Ingredients 6

8 big organic lemons (or 9 small lemons)
750 milliliters pure grain alcohol 190 proof/ 95% vol (approx 3 cups + 2 tbsp (see notes if you're using 1 litre or 1.75 bottle))
2 ½ cups white sugar (550 g)
4 ½ cups water (1080 milliliters)
? cup white sugar (75 g)
1 cup water (240 milliliters)

Steps:

  • Using a vegetable peeler or a small sharp knife, peel off the lemon zest as thin as possible. We only need the yellow part. If you happen to cut any white pith together with yellow zest, just trim off any white spots with a sharp knife.
  • Place all the lemon peels in the jar with alcohol.
  • Leave to macerate for at least 7 days, best 3 weeks or more.Make sure to keep the bottle out of direct sunlight.
  • Prepare sugar syrup. Mix water and sugar in the pot saucepan. On a medium heat continue to stir in the sugar until it’s completely dissolved. Let the syrup to simmer until boiling. Remove from the heat and allow to cool completely.
  • In a large saucepan/mixing bow/ or a container add lemon infused alcohol. Continuously stirring start adding the sugar syrup. Once you’ve added 5 cups taste. Limoncello will be pretty strong. Add more sugar syrup and taste again.
  • Add more sugar syrup for a milder taste, reduce it for a stronger limoncello.I don’t recommend diluting the alcohol base too much.
  • Once you’ve reached the perfect flavor, bottle your limoncello in glass bottle using a funnel.
  • Chill in the freezer for at least a few hours before serving.

Nutrition Facts : ServingSize 44 ml

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