Thursday, November 21, 2013

Limoncello Cookies

Limoncello is one of the best and most known Italian liquors.
It's a lemon liquor and it's originally from South Italy, especially from Naples area, Sicily and Sardinia where the lemon trees grow plenty. The lemons from those regions are big, fresh and amazingly tasty!
Limoncello is usually served very cold in small glasses at the end the meal, after coffee.

We always buy a bottle whenever we go to Milan, as there is dirty cheap compared to here! Since I don't really like liquors (except maybe Baileys, because it is creamy) I decided to bake cookies with our Limoncello.


My Limoncello cookies turned out LOVELY! They are very tasty, soft and they have this wonderful lemon flavour and smell that pervades the whole kitchen!




They are also so pretty looking, so they're perfect for a party :)



NOTE: If you don't find original Limoncello in your area, you can substitute it with another lemon flavored liquor or even with normal lemon juice.


I'm using an instant baking yeast, very popular in Italy, that can be added directly to the dough. Feel free to substitute it with the yeast commonly used in your Country!

Ingredients (makes about 30 cookies):
  • 250 gr all-purpose flour
  • 50 gr butter
  • 1 egg
  • 50 ml Limoncello liquor
  • 1 lemon (juice and zest)
  • 90 gr sugar
  • ½ small bag of dried instant baking yeast (1 or 2 teaspoons)
  • more sugar for the coating

Directions:
Cut the butter into small pieces and leave it at room temperature for about 15 minutes before baking, so it will be easier to handle.
Wash the lemon and scrap the zest. Squeeze half lemon for the juice.
In a bowl mix together flour, yeast, sugar, butter, lemon zest and egg. Add Limoncello and lemon juice little by little to the mixture.
Keep mixing at first with the spatula and later with your hands when the dough becomes harder. Add a tablespoon more of flour if needed, the dough must be soft but not sticky.
Wrap the dough in plastic film and let it rest in the refrigerator for at least 30 minutes.
Cover a baking tray with parchment paper. Preheat the oven at 170º C (338º F).
From the dough shape small balls (golf ball size), cover the cookies with sugar and place them on the baking sheet. Remember to leave room between them as they will grow!
Bake for about 10-15 minutes. Check their color: when the cookies get a little golden color, they are ready!
Remove from the oven and let them cool down. Serve with a cup of coffee or with a small glass of cold Limoncello.



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