Limoncello Cookies

My loves, I miss you! I think about you and writing all the time, but it’s all been a bit full on lately, hasn’t it? I haven’t been cooking, like at all. Minor lie, Monday I decided to braise a pork roast and ended up throwing the entire thing straight into the garbage, it was such a flop. Quarantine life. I haven’t been travelling, socializing, and definitely not drinking much limoncello which is exactly why I need to drown it a baked good…because I’m not baking these days either.

Cookies. I can still not jack up a simple cookie. Here’s a lovely, stupidly simple new recipe for summer. I froze mine and can attest that they’re a bright bite to end a meal.

Limoncello Cookies

  • 3/4 c. butter, softened
  • 1 c. sugar
  • 1/2 c. powdered sugar
  • 1 egg
  • 1 lemon’s worth of lemon zest
  • 1/4 c. limoncello
  • 2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt.
  1. Preheat oven to 350F. Line baking sheets with parchment or silpat.
  2. Cream together butter and sugars.
  3. Add egg, lemon zest, and limoncello until no lumps remain.
  4. Slowly add in flour, baking powder, and salt until just combined.
  5. Bake 9-11 minutes until baked.
  6. Freeze once cooled. Trust me.

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