Easy Limoncello Italian Cookies

Ingredients

• 2 cups all purpose flour (at least 11% protein)
• 2 large egg yolks (room temperature)
• 7 tablespoons butter (melted & cooled)
• ½ cup granulated sugar
• ½ teaspoon vanilla extract
• 3½ tablespoons Limoncello
• 3 tablespoons half and half cream
• 1 tablespoon lemon zest
• 1 pinch salt (if you use unsalted butter then add ¼ teaspoon salt)
• 1 cup powdered sugar
• 2 tablespoons Limoncello (or 1 tablespoon Limoncello and 1 tablespoon milk or cream)

Steps

1. 1

   In a small bowl mix together the yolks, butter and salt. Chill for 20-30 minutes.

2. 2

   Mix the zest, limoncello and vanilla, let sit 20-30 minutes.

3. 3

   In a the stand mixer whisk the flour and sugar add the chilled yolk mixture and zest mixture, combine on low (it will be crumbly), then increase to #2 speed and add the half and half one tablespoon at a time until almost combined.

4. 4

   Move the dough to a lightly floured flat surface and gently knead to form a compact soft dough. Wrap in plastic wrap and chill 60 minutes. Roll on a lightly floured flat surface to ¼ inch thick and cut out with medium cookie cutters, place them on parchment paper lined baking sheets.

5. 5

   While the oven is pre-heating to 350F/180C chill the cookies for 15-20 minutes. Bake for 12-15 minutes or until edges start to turn golden brown. remove from the oven and let cool 10 minutes on the pan then move to a wire rack to cool completely. Serve plain, dusted with powdered sugar or drizzled with a limoncello glaze. Enjoy!

6. 6

   Stir together the sifted powdered sugar, limoncell or limoncello cream or milk until smooth. Add more or less cream to reach desired thickness.