Limoncellos

Name: Limoncellos
Ingredients: FOR THE COOKIES:; 3/4 cups Butter, Softened; 1/3 cups Sugar, Plus More For Sprinkling; 1/4 teaspoons Salt; 1 Large Egg; 1/2 teaspoons Lemon Extract; 2 Tablespoons Lemon Curd; 1 Lemon, Zested; 1 Tablespoon Limoncello; 3 drops Yellow Food Coloring; 2-1/3 cups All-purpose Flour; FOR THE FILLING:; 1/2 cups Ricotta; 1/4 cups Marscapone; 1 teaspoon Lemon Extract; 1 Lemon, Zested; 1 Tablespoon Limoncello; 4 cups Confectioners Sugar; 1/3 cups Heavy Cream

19 ingredients

4 steps

Ingredients

FOR THE COOKIES:
3/4 cups Butter, Softened
1/3 cups Sugar, Plus More For Sprinkling
1/4 teaspoons Salt
1 Large Egg
1/2 teaspoons Lemon Extract
2 Tablespoons Lemon Curd
1 Lemon, Zested
1 Tablespoon Limoncello
3 drops Yellow Food Coloring
2-1/3 cups All-purpose Flour
FOR THE FILLING:
1/2 cups Ricotta
1/4 cups Marscapone
1 teaspoon Lemon Extract
1 Lemon, Zested
1 Tablespoon Limoncello
4 cups Confectioners Sugar
1/3 cups Heavy Cream

Directions

1

Preheat oven to 400°F. Cream butter and sugar together until light and fluffy, 3-5 minutes. Then beat in salt, egg, lemon extract, lemon curd, lemon zest, limoncello and food coloring. Scrape the bowl and beat again to combine. Slowly add flour until just combined.
2

Scoop dough into a cookie press. Press the cookies onto parchment-lined baking sheets. Sprinkle with sugar. Bake for 7-8 minutes. Cool for 2-3 minutes on the cookie sheets before moving.
3

For the filling, place the ricotta, mascarpone, lemon extract, zest and limoncello into a bowl and beat until smooth and creamy. Add the sugar, alternating with the cream, and whisk until thickened and light.
4

Spread filling between cookies. Enjoy the sweet and the tangy of a limoncello cookie.