Ducks 'n a Row: Amazing Limoncello Cookies

09 September 2013

Amazing Limoncello Cookies

Hello my name is Miss Messy from Mess Makes Food. I am honoured to be guest posting at Ducks 'n a Row today. I love Sinea's blog and always join in with the Blog Hop! I was more than happy to help out and guest post.  If you'd like to find out more about me, follow me on Twitter or like my page on Facebook!


I made something extra special for my guest post, these are no normal lemon cookies, they are laced with limoncello!
Real Italian Limoncello too!  My boyfriend spent 2 weeks in Venice recently and bought me a big bottle back.
This is the first thing I have used it for! You know, other than drinking it!


It's good I've started thinking about things to use Limoncello in, as when this post goes live, I will be in Italy! I'm going for a week with my boyfriend and his family and I cannot wait. 
It's been a busy few weeks and lying in the sun (which we don't get much of in the UK) with a book in my hand by the pool will be perfect. Not to mention the Italian food! I think I'll come back quite a few pounds heavier, but it will all be worth it!


If your not as lucky as me (trust me, I know how lucky I am) and are not going to Italy then you can get a little taste of Italy in these cookies. Whist they might not be a traditional Italian food, they're still yummy! 
If you can't get Limoncello or don't want to use it, then you can substitute for lemon juice, it works equally as well.


280g plain flour
1 tbsp cornflour
1/2 tsp salt
170g butter
200g sugar
Zest of 1 lemon
1 egg
1 egg yolk
2 tbsp limoncello
1 tsp vanilla extract

120g icing sugar
2 tbsp limoncello

Preheat oven to 180 C. (350 F)
In a mixing bowl, whisk together the flour, cornflour and salt then set aside.
In a separate bowl beat together the butter, sugar and lemon zest, until mixture is fluffy.
Mix in the eggs until combined.
Mix in limoncello and vanilla extract.
Add in dry ingredients a 1/4 at a time until combine.
Scoop heaped tablespoons onto lined baking sheets.
Bake for  9 - 10 minutes
Allow cookies to cool on baking sheet then before transferring to wire rack.
Drizzle cooled cookies with Lemon Glaze.

For those who don't "speak metric" -- METRIC CONVERSION CHART

Thanks so much, Miss Messy!

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