Best Limoncello Cookies Recipes

Glazed Limoncello Cookies image

Provided by Trisha Yearwood

Categories dessert

Time 1h35m

Yield about 3 dozen cookies

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) salted butter, softened
3/4 cup granulated sugar
2 large egg yolks, at room temperature
1/2 teaspoon vanilla extract
2 teaspoons freshly grated lemon zest (about 1 medium lemon)
2 cups all-purpose flour
1 cup confectioners' sugar
2 tablespoons limoncello
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice

Steps:

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.

Limoncello Cookies image

Provided by Elmotoo

Categories Dessert

Time 55m

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, Fat 7, SaturatedFat 4.4, Cholesterol 18.3, Sodium 30.4, Carbohydrate 13.9, Fiber 0.3, Sugar 6.5, Protein 1.1

Limoncello Syllabub With Crushed Amaretti Cookies image

Provided by Sarah_Jayne

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

Steps:

Mix the lemon juice, most of the zest and the limoncello together.
Pour the cream into a large bowl and softly whip with the sugar.
Drizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour.
Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
If you like, serve each with a whole cookie on the side.

Nutrition Facts : Calories 327.7, Fat 21.3, SaturatedFat 12.7, Cholesterol 120.1, Sodium 52.5, Carbohydrate 32.2, Fiber 0.3, Sugar 22.6, Protein 3.5

Glazed Limoncello Cookies Trisha Yearwood image

Provided by @MakeItYours

Number Of Ingredients 12

Cookies:
3/4 cup (1 1/2 sticks) salted butter, softened
3/4 cup granulated sugar
2 large egg yolks, at room temperature
1/2 teaspoon vanilla extract
2 teaspoons freshly grated lemon zest (about 1 medium lemon)
2 cups all-purpose flour
Glaze:
1 cup confectioners' sugar
2 tablespoons limoncello
1 teaspoon freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice

Steps:

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.
Cook's Note
After whisking together the glaze, pour it out onto a salad plate or a small bowl to make dipping the cookies easier, or brush the glaze on with a pastry brush.