Limoncello Cookies
Servings: 42
Ingredients
- 2 c all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- ½ c butter unsalted, room temperature
- 1 c granulated sugar
- 1 egg
- 1 c ricotta cheese
- 1 teaspoon vanilla extract
- 1 ½ Tb limoncello liqueur
- 1 teaspoon lemon juice
For the Glaze:
- 2 Tb limoncello liqueur
- ½ teaspoon vanilla extract
- ⅔ c powdered sugar
- 1 teaspoon lemon zest
Instructions
For the Cookies
- To begin, preheat your oven to 350°(F).
- In a bowl, combine the flour, salt, baking soda, and baking powder. Stir to combined. Set that aside for now.
- In your mixing bowl, beat together the sugar and butter until they are nice and fluffy.
- Add in the egg and ricotta cheese, beating until fluffy again.
- Add in the vanilla, limoncello, and lemon juice and mix until combined.
- Add in your dry ingredients and mix until just combined and smooth.
- Scoop the dough onto a parchment paper lined cookies sheet or stone by tablespoons about two inches apart.
- Bake these for 9-11 minutes, or until just slightly golden on the edges.
- Slide the parchment paper with the cookies onto a cooling rack and let them cool for 2 minutes before removing them from the paper to finish cooling.
- Repeat with the remaining cookie dough.
- Cool the cookies fully before making the glaze.
For the Glaze
- Place the used parchment paper under the cooling rack with the cookies, to catch the drips and make clean-up easier.
- Combine all of the glaze ingredients in a small mixing bowl and whisk them all together until smooth.
- Brush the cookies with the glaze.
- Allow the glaze to dry and set-up before storing cookies in an airtight container.
- Enjoy!
Notes
When I bake cookies, I always use two sheets of parchment paper. One on the cookie sheet as it bakes and a second for me to prepare the next sheet of cookies. When one batch is done, I slide the parchment paper, cookies and all onto a cooling rack. Then I slide the second sheet of cookie dough onto the hot baking stone (sheet) for the next one. This allows me to bake one sheet after another without having to wait for a sheet of hot cookies to cool before I can use the pan again. It cuts my cookie-making time in half because there is no "down time" between sheets of cookies.
See This Recipe:
https://cosmopolitancornbread.com/limoncello-cookies/Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 85mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.3mg
