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In Sock Monkey Slippers is a family food blog celebrating fresh whole foods and bringing the family together around the dinner table. You'll find step-by-step recipes for everyone in the family, product reviews, and a peek into the sometimes comical life of Meredith Steele in her sock monkey slippers.

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Articles Tagged limoncello

Limoncello Cookies

Posted by In Sock Monkey Slippers with 41 Comments

A couple of years ago with a house full of Limoncello and Limoncino (an Italian lemon liquor) that my in-laws brought back from Italy, the Limoncello Cookie was born. It is one of my favorite cookies of all time and if you follow ISMS than you know the Limoncello Cookie recipe is making it’s second appearance, only this time in a more refined, prettier, and tastier version. Think of it as Elvis’ 1968 comeback, if you will.

They’ve come to be a Christmas cookie staple in our house and this year I used them for the Great Food Blogger Cookie Swap, a fun and delicious cookie swap amongst food bloggers. The cookie swap basically went like this: I signed up, was given three names of food bloggers with addresses, baked 36 cookies (12 for each participant), and received 36 cookies back. How could you go wrong with that? Well… we had a few bumps in the road, like I’m not sure who sent the last two batches of cookies as there was only return addresses and one batch was pretty much crumbs by the time it got here but it was still all very thoughtful and fun! The one batch of cookies that made it in tact with a name and contact info was insanely delicious! Like “I need to keep them locked up somewhere and hire a guard” kind of delicious. They came from Sweet Elizabeth and I’m not sure what she put in those Butterscotch Chocolate Chip Cookies to make them so addictive but we can’t seem to put them down. Thanks to Love and Olive Oil and The Little Kitchen for putting this together! I’ve enjoyed meeting other foodies, receiving cookies and especially baking for other people.

A shortbread base with limoncello frosting and topped with a candied lemon, Limoncello Cookies are pretty flippin’ heavenly in my opinion. Hope you enjoy and I hope these will become a holiday tradition in your kitchen as it is in mine. Salute!

Limoncello Cookies makes 24 cookies

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract or paste
  • 1/2 Tablespoon grated lemon zest (about 1 lemon)
    icing 
  • 1 1/2 cup powdered sugar
  • 5 Tbs Limoncello
  • 1 Tbs lemon juice
    garnish
  • 24 candied lemon wheels*
  • 72 yellow sugar pearls (3 for each cookie) optional

* Candied Lemon Wheels makes 24 wheels

  • 2 cups granulated sugar
  • 2 cups water
  • 2 to 3 large lemons, for 24 slices
Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.

In a medium bowl, combine salt and flour. Set aside.
Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
Next, add vanilla and lemon zest to the batter and mix to combine.
With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes. I know it’s hard to resist. Go ahead and sneak a bite, I won’t tell a soul.
Lemoncello Cookies. Warning: They’re just a little addictive.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into a 2″ by 12″  logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish. When I’m in a hurry this is what I do and that’s usually Christmas Eve and they’re just as good.

 

Limoncello Cookies makes 24 cookies

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract or paste
  • 1/2 Tablespoon grated lemon zest (about 1 lemon)
    icing 
  • 1 1/2 cup powdered sugar
  • 5 Tbs Limoncello
  • 1 Tbs lemon juice
    garnish
  • 24 candied lemon wheels*
  • 72 yellow sugar pearls (3 for each cookie) optional
 * Candied Lemon Wheels makes 24 wheels
  • 2 cups granulated sugar
  • 2 cups water
  • 2 to 3 large lemons, for 24 slices

Using a mandolin or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.

 

1. In a medium bowl, combine salt and flour. Set aside.
2. Using a stand or hand mixer on a medium-high setting, cream together the butter and sugar until fluffy and creamy, about 2 minutes. Add the egg and mix until combined.
3. Next, add vanilla and lemon zest to the batter and mix to combine.
4. With the mixer on a medium-low setting, slowly add the flour/salt combo. Mix until the flour just starts to incorporate. Which simply means don’t over mix or you’ll get a tough cookie.
5. Pour the dough onto a large sheet of plastic wrap and tightly cover. Refrigerate for at least 2 hours or overnight.
6. PREHEAT THE OVEN TO 350°F. Once the dough is ready, divide it in half and return one half to the refrigerator. On a floured surface, roll the dough to 1/3 inch thick (just somewhere inbetween 1/4″ and 1/2″). With a 2 inch diameter round cookie cutter, cut dough into rounds and place on a large baking sheet lined with parchment paper. Bake for 13 to 15 minutes until the edges start to golden. Repeat with the remaining dough.
7. Once baked, transfer the cookies to a cooling rack and allow to cool completely before icing.
8. For the icing: In a medium bowl, combine the powdered sugar, Limoncello, and lemon juice. Stir until fluid but thick.
9. Dip cookies into the icing, allow to drain a little. Place on a plate, parchment paper, or cooling rack.
10. Decorate by placing a candied lemon wheel and a few sugar pearls on top of the cookie. Repeat with the remaining cookies. Allow the icing to set for at least 10 to 30 minutes.
***Chefs Note***
For a “no-fuss” simple version of the Limoncello cookie, follow mixing instructions but instead of rolling out the dough to make perfect round cookies, roll the dough into  2″ by 12″  logs, cover with plastic wrap and refrigerate for at least 2 hours. When ready to bake, remove the wrap and with a knife simply slice the dough into 1/3″ thick cookies. Bake according to directions. Cool. And when it comes time to decorate after the icing is applied simply use a cluster of yellow sugar pearls, or a pinch of grated lemon zest, or yellow sprinkles, or just decorate however you wish.


Filed under family meals, recipes, sweet things.

limoncino cookies {seriously good}

Posted by In Sock Monkey Slippers with 9 Comments

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.

limoncino cookies

  • 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

Icing

  • 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

Zest two large lemons and set aside.

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.

amen


Filed under family meals, recipes, sweet things.