Glazed Limoncello Cookies
With fresh lemon in both the butter cookies and the spiked glaze, there's no shortage of bright citrus taste in these simple rounds.
Prep time:
Cook time:
Yield: about 3 dozen cookies
Serving size: 3
Calories per serving: 1,053
Ingredients:
Cook time:
Yield: about 3 dozen cookies
Serving size: 3
Calories per serving: 1,053
3/4 cup butter (1 1/2 sticks) salted butter softened
3/4 cup granulated sugar
2 large eggs egg yolks at room temperature
1/2 teaspoon vanilla extract
2 teaspoons freshly grated lemon zest (about 1 medium lemon)
2 cups flour
1 cup confectioners' sugar
2 tablespoons limoncello
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
Directions:
For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms.
Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart.
Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes.
For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks.
Source: foodnetwork.com
Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms.
Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart.
Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes.
For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
