Limoncello Cookies Food

LIMONCELLO COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
• Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, limoncello, vanilla and lemon zest, and beat until combined.
• In a separate medium bowl, combine the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture all at once and mix again with electric mixer until a soft dough forms. Use a spoon to mix the dough to bring the dough together more fully.
• Use a medium cookie scoop (about 1 ½ tablespoons of dough) to scoop the dough and roll into balls and place them on the prepared baking sheet about 2-inches apart. Use the palm of your hand to slightly flatten the balls of dough.
• Bake the cookies for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
• In a small bowl, stir together the confectioners' sugar, limoncello, lemon zest and 1 tablespoon lemon juice. Add additional lemon juice, as needed, to reach a nice glaze consistency (it should be somewhat thick but pour easily off the spoon). Use a small metal spoon to pour a small amount of glaze on top of a cookie and use the back of the spoon to spread and swirl it around. Repeat with remaining cookies and glaze. Allow to set for about 15 minutes before serving.
• Store in an airtight container and consume within 1 week for the best quality.

LIMONCELLO AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Prepare 2 rimmed baking sheets with parchment paper.
• Using a hand-held mixer, beat together the egg whites and salt in a medium bowl on medium speed until soft peaks form, about 2 minutes. Sprinkle in the granulated sugar and continue to beat until very soft peaks form, another 2 minutes. Add the almond flour, slivered almonds, limoncello and lemon zest and use a rubber spatula to stir and fold until just combined. Scoop heaping 1 tablespoon mounds onto the prepared baking sheets.
• Bake, rotating the trays halfway through, until lightly brown on the edges, about 25 minutes. Remove and allow to cool for 10 minutes on the tray. Dust with the confectioners' sugar and serve with coffee.

GLAZED LIMONCELLO COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, vanilla and zest, and beat until combined. Add the flour to the mixture, a little at a time, until a soft dough forms.
• Divide the dough in half and, using your hands, shape it into 2 logs, each 2 inches in diameter. Wrap the logs in waxed paper and refrigerate until firm, about 30 minutes, or place in the freezer for 15 minutes. Cut the logs into 1/4-inch-thick slices and place them on the prepared baking sheets about 2 inches apart.
• Bake the cookies for 15 to 18 minutes, or until the edges are slightly browned. Remove from the oven and allow to cool on the baking sheets for 10 minutes.
• For the glaze: Meanwhile, in a small bowl, whisk together the confectioners' sugar, limoncello, lemon zest and lemon juice. Dip the top of each cookie into the glaze, and place the cookies on a cooling rack set over the baking sheets. Allow to set for about 15 minutes before serving. Store in an airtight container for up to 2 weeks.

LIMONCELLO

Steps:

• Grate the zest from the lemons using a Microplane grater, taking care to leave the pith behind. Place the zest in a 3-quart pitcher. Pour the vodka over it and stir. Cover with plastic wrap and set in a spot where it won't be disturbed, at room temperature, and let steep 1 week.
• Combine 3 1/2 cups water and the sugar in a large saucepan and cook over medium heat until the sugar dissolves, stirring occasionally, about 10 minutes.
• Let cool completely, then pour the syrup into the pitcher with the zest and stir. Cover tightly again and let stand for 24 hours. Strain through a fine-mesh sieve and discard the solids. Pour into clean bottles with tight-fitting caps. Refrigerate until well chilled, at least 4 hours or up to 1 month.

LIMONCELLO (LEMONCELLO, LIMONCELLA)

Steps:

• Remove yellow part of lemon peel either with micro-plane or sharp peeler. If any pith remains on the back of a strip of peel, scrape it off.
• Place peels in a large jar with screw-top lid or sealed with clamps and cover with one bottle of vodka.
• Leave mixture to mellow for 2 weeks in a dark place.
• After mixture sets, combine sugar and water in a small saucepan, bring to a boil over medium heat, stirring frequently, until the sugar has dissolved. Allow the syrup to cool to room temperature (This is very important- if the sugar syrup is still warm the limoncello will result cloudy instead of limpid).
• Using a coffee filter or fine sieve, strain the vodka from the peels and mix it with the remaining bottle of vodka and the syrup. Put the liqueur in bottles, seal tightly (cork or screw-top lid) and let the components marry, in a dark place, for at least 10 days before using.
• For drinking straight, store the Limoncello in the freezer.

ITALIAN LIMONCELLO

Steps:

• Combine alcohol and lemon zest in a 1-gallon jug with a tight-fitting lid. Place in a cool, dark place to rest for 1 month. Swirl contents of the jug every few days.
• Combine water and sugar in a saucepan over medium heat; stir until sugar is fully dissolved. Set simple syrup aside to cool completely, 15 to 30 minutes.
• While simple syrup is cooling, place a sieve over a large bowl and line with coffee filters. Strain alcohol mixture through coffee filters to remove all sediment. Replace the filters as needed until all the mixture has been filtered. Filter one more time to ensure all sediment has been removed. Discard coffee filters and zest.
• Add enough simple syrup to the alcohol mixture to reach the desired alcohol-by-volume percentage; refer to an alcohol content calculator.
• Divide limoncello among 6 wine bottles. Seal with corks. Allow to rest in a cool, dark place for 1 month, swirling every few days. Strain one more time to remove any leftover sediment if desired.
• Place 1 bottle of limoncello in the freezer and serve icy-cold. Store remaining bottles at room temperature.

LIMONCELLO

Steps:

• Pare the zest from all the lemons, taking care not to include any white pith. Put the zest in a large clean jar and pour over the vodka. Cover with a tightly fitting lid and leave for a week, shaking the jar each day.
• Put the sugar in a heatproof bowl and pour over the boiling water, stirring until the sugar has dissolved. Add the vodka and peels and leave for a further week, shaking the jar regularly.
• Strain into decorative bottles, adding a few strips of lemon zest to each bottle.

LIMONCELLO

Steps:

• Zest the lemons, and place zest into a large glass bottle or jar. Pour in vodka. Cover loosely and let infuse for one week at room temperature.
• After one week, combine sugar and water in a medium saucepan. Bring to a boil. Do not stir. Boil for 15 minutes. Allow syrup to cool to room temperature.
• Stir vodka mixture into syrup. Strain into glass bottles, and seal each bottle with a cork. Let mixture age for 2 weeks at room temperature.
• Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the sugar and 1 cup water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight.
• Strain the limoncello through a meshed strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LIMONCELLO

Steps:

• Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
• Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

LIMONCELLO SPRITZER

Steps:

• Fill a tall glass with ice cubes. Place 1 lemon slice in the glass. Spoon lemonade concentrate into glass and pour in limoncello. Pour in enough club soda to fill glass; stir well. Place the second lemon slice on the rim of the glass for garnish.

LIMONCELLO (LEMON LIQUEUR)

Steps:

• Gather the ingredients.
• Wash a 1-gallon glass jar and lid in hot, soapy water and dry thoroughly. Alternatively, run the jar and lid through the regular cycle of your dishwasher.
• Scrub the lemons in warm water and pat dry.
• Using a vegetable peeler, remove the peel from each lemon in wide strips. Be careful not to remove the white pith, which will impart a bitter flavor to the limoncello.
• Place the lemon peels in the prepared jar and pour in 1 bottle of the alcohol .
• Push down the lemon peels with a wooden spoon to completely submerge them in the liquid.
• Tightly secure the lid and set the jar in a cool, dark place to steep. Stirring is not necessary.
• After 20 or 40 days, add the second bottle of alcohol to the mixture.
• Place the sugar and 7 1/2 cups of the water in a large saucepan and bring to a boil over high heat, stirring to dissolve the sugar.
• Decrease to a simmer and cook for 10 minutes to ensure that all the sugar is completely dissolved. Remove from the heat and cool.
• When the sugar syrup is completely cool, add it to the lemon and alcohol mixture in the jar.
• Tightly secure the lid, and return the jar to a cool, dark place to steep for an additional 20 to 40 days. Over time, the liquid will absorb the flavor from the lemon peels and turn bright yellow in color.
• To bottle, first wash the bottles in hot, soapy water and dry thoroughly. Alternatively, run the bottles through the regular cycle of your dishwasher.
• Strain the liquid through a fine-mesh strainer, or coffee filter set in a strainer, into a large bowl.
• Add 1 2/3 cups of water to the limoncello if you used 151-proof grain alcohol; add 2 cups of water if you used 190 proof. (Note: The addition of the water will turn the liquid cloudy and pale yellow in color. This is the desired outcome.)
• Let it rest for a moment so that any remaining sediment will fall to the bottom of the bowl.
• Using a narrow neck funnel, ladle the limoncello into the prepared bottles, leaving 1-inch headspace. Wipe the rims clean and secure the lids.
• Serve after dinner as a sipping beverage and enjoy.

LIMONCELLO COOKIES

Steps:

• For the cookies:
• Cream butter and confectioner's sugar with hand mixer. Stir in flour, lemon zest, limoncello, and salt until dough forms.
• Roll into log, about 1 1/2 inches wide and 10 inches long. Wrap in plastic wrap and chill for a few hours or overnight.
• When ready to bake, preheat oven to 350 degrees.
• Line cookie sheet with greased parchment paper. Take golf-ball-size piece of dough and roll between palms to form a lemon shape. Flatten until dough is 1/4 inch to 1/2 inch thick.
• Bake for 20 to 25 minutes, or until cookies just begin to brown on bottom. The dough will not expand on cookie sheet.
• Remove from oven and cool completely.
• For the glaze: Mix sugar and limoncello together in small bowl.
• When cookies have cooled completely, drizzle glaze over top or spread on lightly with knife.

LIMONCELLO

Steps:

• Carefully remove the zest from the lemons using a microplane or rasp grater, being careful not to remove any of the white pith. Reserve the lemons to make lemonade or squeeze and freeze the juice for later use.
• Put the lemon zest into a lidded glass container that is at least 2-quarts in size. Pour the vodka over the zest, and let sit in a cool dark place for 7 days.
• After 7 days, strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth and return the vodka to the container.
• Combine the water and sugar in a small saucepan set over high heat and cook, stirring continually, until the sugar is completely dissolved, approximately 3 minutes. Once completely cool, add the sugar syrup to the vodka, and stir to combine.
• Cover and put the container in the freezer for at least 4 hours. Limoncello can be stored in the freezer for up to a year.

13 BEST LIMONCELLO COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a limoncello cocktail in 30 minutes or less!

LIMONCELLO , LEMONCELLA

Steps:

• Wash the lemons well with a vegetable brush and hot water to remove any residue of pesticides or wax.
• Pat the lemons dry.
• Using a vegetable peeler, peel the lemons.
• If you do get some of the pith with the zest, carefully scrape it away with the tip of a knife.
• Fill the jar with one bottle of the vodka and the zest.
• Cover the jar and let it sit forty days at room temperature in a dark cabinet.
• Combine the sugar and water in a saucepan, bring it to a boil and cook until thickened, about five minutes.
• Let the syrup cool before adding it to the limoncello mixture, along with the other bottle of vodka.
• Cover and return to the cupboard for another 40 days.
• Strain the limoncello into bottles and discard the lemon zest.
• Store them in a cupboard or the freezer.

HOMEMADE LIMONCELLO RECIPE

Steps:

• Wash the lemons then dry them with kitchen paper. Peel the lemons with a ceramic potato peeler. Take care to remove ONLY the zest (yellow part), leaving the white spongy one on the lemon, as it could give a bitter taste to the liqueur.
• Place the lemon zest in a large airtight glass jar then pour the alcohol (or the Everclear or the Vodka). Let them infuse for 2 weeks in a cool place out of direct sunlight. Better cover the jar with a cloth to be sure that it remains in the dark. During this time, SHAKE THE JAR EVERY DAY to mix the ingredients well without ever opening the jar.
• After the required infusion time, you need to make the syrup. So put the water and sugar in a saucepan and, over low heat, bring to a boil. Stir constantly until the sugar is completely dissolved. Then let it cool down.
• Now filter the liquid with a sieve and remove the lemon zest.
• Once the syrup is cold, add it to the infusion of alcohol and lemon zest and mix well. Now pour the Limoncello into glass bottles with hermetic closure or cork stopper. Store the bottles in a cool, dark place for one week.

LIMONCELLO

Steps:

• Using a sharp paring knife, cut the peel away from the white, bitter pith.
• Put the peels in a large glass jar and add the vodka.
• Put the large jar of liquor away in a place where the sun won't reach it, and then wait. The longer you wait, the more flavor the lemon peels will impart. If you're really impatient, you can try it after a month, but it's best to wait at least 3 months.
• Make the simple syrup. Mix equal parts water and turbinado sugar in a saucepan and heat until the sugar melts and becomes liquid (use more sugar if you want it really sweet). Add it to the jar of booze and lemons and wait a week or two.
• Using a sieve, filter out the lemon bits (squeezing them to get all the flavor out of them), and decant the limoncello into bottles. Most people say "wait another week", but go ahead and taste it now, it's good, eh?.
• After a week, put the bottles in the freezer for serving.