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!

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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!

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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!


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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.

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Ingredients
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

Glaze
120g icing sugar
2 tbsp limoncello

Directions
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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