Meyer Limoncello cookies
Limoncello is very diverse in what you can do with it, especially when made with Meyer Lemons, it is a little bit smoother. Cocktails and desserts are among the many things you can make with Limoncello. Meyer Limoncello Cookies use the limoncello in both the cookie and the glaze. There is such a small amount in the glaze that the alcohol doesn’t matter.
The cookies themselves are very buttery and the limoncello gives them a great lemon flavor. They are pretty easy to make and take about 15 minutes start to finish.
This is my grandmother’s recipe for limoncello cookies and she swears that these cookies are Italian, but I’m not sure. I haven’t seen them in the Italian Bakery where they have the most wonderful cookie case. Full of butter cookies, filled horns and everything decadent you can imagine in a cookie! I tweaked the recipe a little for the Meyer Limoncello Cookies, a little more limoncello and a little less sugar than her original recipe.
Meyer Limoncello cookies
Description
A buttery lemony cookie that is just plain Yummy!
Ingredients
For the Cookie:
2 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
3/4 Teaspoon Salt
3/4 Cup Butter – A stick and a half
1 Cup Granulated Sugar
1 Egg
1/4 Cup Limoncello
1 Teaspoon Vanilla
For the Glaze:
1 Cup Powdered Sugar
2 Tablespoons Limoncello
1 Tablespoon Lemon Juice
Instructions
For the Cookies:
Preheat oven to 375
Cream the Butter and Sugar together until fluffy.
Add the Egg, Limoncello and Vanilla and mix until well combined.
In a smaller bowl combine the flour, baking soda and salt.
Add to the butter mixture in increments until it is all well combined.
Line a cookie sheet with parchment paper.
Using a medium scoop, scoop out some of the dough and roll into a ball with your hands.
Place it on the cookie sheet and flatten slightly.
Bake at 375 for 8-10 minutes, until the cookies are set and slightly golden on top.
Let cool 10 minutes before removing them to cooling racks.
For the Glaze:
Combine the Powdered Sugar, Limoncello and lemon juice mixing until smooth.
Dip the cookies into the glaze and replace on cooling rack.
The glaze should harden in 5-10 minutes so you can stack the cookies.
Enjoy!
Notes
If you have the time, chill the dough for 30 minutes, it makes it a little easier to work with! If you don’t have the time, don’t worry it makes no difference to the quality of the cookie.
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