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!

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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!