As promised here they are. The most beautiful, tasty, sing in your mouth cookies. Yes, they sing. Belting out I’m Going To The Place by Lyle Lovett. I’m totally serious. As clear as day there was Lyle Lovett with his awesome hair, a belt buckle bigger than a plate and a choir in my kitchen. It was a good day.
How did this start? Well, my in-laws spent sometime in northern Italy recently and this is what they came back with for me. Glorious Limoncino. Ideas have been spinning around in my head about what to do with it other than drink it all. A couple of failed attempts later this is what resulted. Limoncino cookies. I’m sure this is nothing new to the world but they are new to me and this is my version. Enjoy and say hello to Lyle for me when you see him.
- 1 stick room temperature unsalted butter
- generous 1/2 cup sugar
- 1 tsp pure vanilla
- 1/4 tsp sea salt (fine)
- 1 egg at room temperature
- zest of two lemmons, you will use 1/2 Tbs for the cookie recipe and the rest for decoration
- 1 1/4 cup all-purpose flour
- 1 1/2 cup powdered sugar
- 5 Tbs Limoncino, if you can’t find Limoncino, Limoncello is a good replacement just not as tart
- 1 Tbs lemon juice
Start with beating the butter, sugar, vanilla, and salt with an electric mixer on medium speed until fluffy.
Beat in egg.
A little at a time, add the flour and 1/2 Tbs of lemon zest.
Mix until blended and dough is sticky enough to be formed.
Place dough on plastic wrap. With your hands form into a 10″ to 12″ log.
Wrap and refrigerate for about 2 hours or until firm.
Preheat oven to 350°.
Line two baking sheets with parchment paper. I like to use unbleached.
Unwrap the cookie dough and slice into thick 1/2 inch slices.
Place in oven and bake for 13 – 15 minutes or until edges just start to golden.
Transfer to wire rack and allow to cool. Completely.
For the icing: In a medium bowl, combine powdered sugar, limoncino, and lemon juice. Stir until smooth and creamy. Can you hear it yet?
Once cookies are completely cooled, submerge cookie in icing top side down. Lift up and drain for a few seconds. Flip cookie over and set on wire rack (place additional parchment paper under wire rack for easy clean up)
Top each cookie with a pinch of lemon zest after submerging it into the icing. Try your hardest to restrain yourself from tasting one and wait 30 or so minutes to allow the icing to set. Makes around 24 cookies.
Can I get an Amen.