Image Map

Tuesday, March 27, 2012

Limoncello Sugar Cookies


Are you ready for the Easter Bunny?
Light and lemony and a little bit of Spring!
 
The Easter Bunny hasn't been at my house in YEARS, but I still love this holiday.  And, if you really think about it, Easter is the mid-point between Halloweens.  Better than Christmas because there is no big crazy shopping frenzy.  Plus, it really is what it's all about in terms of Christianity, right?  With no rise, there would be no need for Christmas.  All the more reason to celebrate the coming of Spring and The Bunny!

In case you haven't notice, I have this fascination with almost anything Italian...Food, clothes, jewelry, landscapes, art, wine...And, Limoncello.   I first discovered baking with Limoncello when Jacqueline made these cupcakes and I made this cake.  All good.  All Limoncello.  Makes a killer lemon drop BTW...Just sayin'. 

So, with the coming of Spring and the ~still~ abundant California lemon crop, I decided to make the Italian liqueur version of my favorite sugar cookie recipe.  Same great recipe, new and refreshing lemony twist!

And, as you can see, I like the rustic-Italian look to my frosted sugar cookies...
We all know that Italians LOVE sprinkles!
Pin It

Step-by-Step

In a large stand mixer, beat the butter and sugar until light and fluffy.  Beat in the egg, vanilla, lemon extract and zest.  Beat well. 
Add the Limoncello, sour cream and food coloring (optional).
Add in 1/2 of the flour mixture.  Mix well and scrape the bowl.  Add the remainder of the flour mixture and mix just to combine.  Finish by hand.  Do not overwork this dough!
Divide the dough in half, wrap in plastic wrap and refrigerate for about 30 minutes.
When you are ready to roll out the dough, lightly flour your work surface.  Roll out the dough to about 1/4 inch thickness.  Cut with a floured cutter, any shape or size.  These are baskets, mmkay?
Transfer the cut out cookies onto the prepared pans.  Sprinkle with sugar, if you like.  Bake as directed until the cookies are just set and still soft to the touch.  Remove from the pan to a wire rack and cool completely...You can sneak one now.  No one will see.  It's okay...
Make the frosting, as directed and as I always do...And, just in case you ever wonder whether my frosting recipes make enough...Trust me, okay.

 This year why not fill your favorite bunny's Easter basket with cookies!
Limoncello Sugar Cookies with Limoncello Frosting
Adapted from Cookiemania by Jeri Dry and Alix Engel (out of print)
Makes about 50 large cut out cookies

Ingredients

Cookies
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt (table)
1/2 cup unsalted butter, softened
1 cup sugar
1 large egg
1 1/2 tsp vanilla extract
1/2 tsp lemon extract
1 tbsp fresh lemon zest
3 tbsp Limoncello
1/2 cup sour cream
Yellow food coloring/gel (optional)

Limoncello Frosting
12 tbsp salted butter (1 1/2 sticks), room temp
1/4 cup Limoncello
1 1/2  tsp vanilla extract
1/2 tsp lemon extract
Zest of one lemon
Yellow food coloring/gel
4 cups sifted confectioners’ sugar
Milk or cream  
Sprinkles

Preheat oven to 400 F.  Grease cookie sheets or use parchment paper. 

For the Cookies
Sift flour, soda and salt together in a medium bowl and set aside.  In a large stand mixer, beat the butter and sugar until light and fluffy.  Beat in the egg, vanilla, lemon extract and zest.  Beat well.  Add the Limoncello, sour cream and food coloring (optional).  Add in 1/2 of the flour mixture.  Mix well and scrape the bowl.  Add the remainder of the flour mixture and stir in most of this by hand.  Do not overwork this dough!

Divide the dough in half, wrap in plastic wrap and refrigerate for about 30 minutes.  When you are ready to roll out the dough, lightly flour your work surface.  Roll out the dough to about 1/4 inch thickness.  Cut with a floured cutter, any shape or size. 

Carefully transfer the cut out cookies onto the prepared pans.  Leave 2 inches between each cookie.  You can sprinkle with sugar, if you like, or leave plain to frost later.  Bake for 6-7 minutes or until lightly browned and the cookies are just set and still soft to the touch.  Remove from the cookie sheet to a wire rack and cool completely before frosting.

For the Frosting
With a paddle attachment on a stand mixer, beat the butter on medium until broken up, but not smooth about 1 minute (you don't want you butter to get too hot=runny).  Add the Limoncello, extracts, zest and food coloring/gel.  Beat on medium for one minute, scrape bowl until just emulsified.  Beat for another minute, scrape bowl. 

Slowly add in all the confectioners’ sugar.  Beat on medium for 1 minute, scrape bowl.  Beat on medium for 1 minute, scrape bowl. To achieve desired spreading consistency add 1 tbsp milk or cream beat for 30 seconds, repeat as necessary until desired consistency.   Beat for 1 minute on medium high.  

Can you tell these are Easter Baskets?  Yes, I've taken the look of a "rustic Italian-inspired sugar cookie" to all new heights!  ;-)

Ellen






Extra Special P.S.-- This is Bella, my custom-painted Kitchenaid that I waited a very, very long time for her to come home.  As beautiful as she is strong...Ciao Bella!

Print Friendly and PDF

8 comments:

  1. I LOVE your Kitchenaid mixer...too cute!

    ReplyDelete
  2. Yeah, Bella is gorgeous. The lady did a knockout job on painting your mixer. Truly a work of art!
    And can we talk about how WE'RE NEIGHBORS and I didn't get any cookies?! Maybe you delivered them to the wrong house? Surely there's a logical explanation for this. Limoncello is my birth name; did you know that? That means I'm practically entitled to all Limoncello goods and these cookies especially :)

    ReplyDelete
  3. Well, you had me at limocello! And, how appropriate to have Bella mix them up--beautiful KitchenAid...I'm so jealous!

    ReplyDelete
  4. Bella is stunning. I have mixer envy! These cookies are stunning too. Like Hayley said, where my cookies at?? You're a genius to put the limoncello in there!

    ReplyDelete
  5. Hey Ellen! Your mixer looks GREAT; you must be so happy to have her back. Okay, my "sweet tooth" is slowly starting to come back... these cookies look SO GOOD. Pregnancy cravings seem to be cookies smothered with frosting... wish I could have these. How bout a non-alcholoic version for an old friend? Just kidding... by the way, loved the shot of Natasha a few posts ago :)

    Talia

    ReplyDelete
  6. Does anyone know how to make Limencello sugar?? Or where I can but some?
    Charlie in Berlin Ma

    ReplyDelete
    Replies
    1. Hi Charlie...No, I can't find how to make limoncello sugar. But, I did find a recipe for lemon sugar. If that's what you need, see this

      http://www.marthastewart.com/337233/lemon-sugar

      I hope it works out for you! Happy Easter!!

      Delete

Related Posts Plugin for WordPress, Blogger...