Shortcrust and limoncello, what a pair. I think even the walls know about my passion for cookies by now. Today I share with you this recipe for limoncello cookies, soft and very aromatic. They are very easy to make, there is not even the need to roll out the dough, I simply made balls which I then slightly elongated to give them a lemon shape. They always disappear in a flash at my house, try them and let me know if you liked them.

Let’s start baking, enjoy the recipe.

Giusi

Ingredients

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 5 Minutes
Cooking time: 20 Minutes
Portions: 20
Cuisine: Italian

To make these cookies, I used type 1 flour. You can use another type of flour; just remember that each flour absorbs differently, so I always recommend adjusting the amount of flour to add or remove based on the consistency of the mixture, which in this case should be compact, soft, and not sticky. If the mixture is too soft, add more flour a little at a time. If it is too hard, add a few tablespoons of water (or lemon juice).

1 egg
1/4 cup granulated sugar
1 3/4 cups flour
1 lemon (Grated zest)
3/4 oz Limoncello
1 teaspoon baking powder
3 1/2 tbsp butter (Softened)

Steps

In a bowl, work the sugar with the grated lemon zest; the more these two elements are combined, the more intense the flavor will be.
Add the egg and the softened butter to the bowl.
Add the limoncello and finally the previously sifted flour and baking powder.
Knead the ingredients to create a dough, wrap in plastic wrap, and place in the fridge for 30 minutes.
After this time, take small pieces from the dough and create balls, flatten and elongate the ends to mimic a lemon.
Bake in a preheated static oven at 350°F for 20 minutes.
Limoncello cookies are ready to be enjoyed.
See you in the next recipe, a kiss.
Giusi