- Dish type
- Biscuits and cookies
This recipe makes about 5 baking trays of buttery lemon flavoured biscuits, and who would not like those? If you have only one baking tray, let the tray cool before placing a new batch of biscuits on it. You can easily make half of the recipe, too.
Be the first to make this!
IngredientsMakes: 5 baking trays
- 375g butter
- 125 g pure butter (ghee)
- 4 egg yolks
- 350g caster sugar
- 750g plain flour
- 1 lemon, juiced and zested
- 1 teaspoon ground cinnamon
- 5 tablespoons limoncello (lemon liqueur)
- For the icing
- icing sugar
- lemon juice
- sugar sprinkles
MethodPrep:40min ›Cook:10min ›Extra time:1hr chilling › Ready in:1hr50min
- Using a food processor with a blade, mix all ingredients till they hold together as a ball. You might want to do that in batches if your food processor is small. Wrap in cling wrap and refrigerate for 1 hour.
- Preheat oven to 180 C / Gas 4. Grease several baking trays or line with greaseproof paper.
- Thinly roll out mixture on a lightly floured work surface and cut out biscuits. Place on the baking tray.
- Bake in the preheated oven till light golden, about 8 to 12 minutes, depending on the thickness of the biscuits.
- Let cool. In a small bowl stir icing sugar with lemon juice to make a thick icing and spread on biscuits. Decorate with sugar sprinkles and let dry.
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This easy limoncello tiramisu sings with lemon flavor both from fresh lemons and delicious limoncello. Ladyfingers are soaked in a limoncello syrup and then layered with a pillowy lemon whipped mascarpone cream. The hardest thing about this dessert is letting it refrigerate overnight!
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Limoncello cookies are airy and lightly sweet with a hint of lemon flavor. They are the perfect spring or summer cookie.
Limoncello is one of my newer favorite liqueurs. This Italian creation is so fresh and summery, I am always looking for ways to use it. So when I recently brought a bottle home from the store, these cookies were the first thing I made. Once you try them, you’ll know why!
They start off as simple drop cookies, dough you just scoop onto the cookie sheet and bake.
Then you whisk together an easy glaze, with more of that heavenly limoncello.
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These Limoncello Cookies are soft, with chewy centers and crisp edges. Full of lemon flavor and delicious! The icing on top makes them perfect!
I have been so excited to share these cookies with you! They are from the new cookbook, Cookie Remix, by Megan Porta of the blog Pip and Ebby. Megan has some great recipes on her site (we make this crockpot meal all the time), so I was excited to check out her cookbook and it did not disappoint!
The cookbook is full of unique spins on cookies. Everything from drinks to donuts are turned into fun twists on cookies. That’s my kind of baking! Some others I can wait to try are the Salted Caramel Latte Cookies, Cannoli Cookies and Blueberry Pie Cookies. Yum!
So when I set out to decide which cookies to bake first and share with you, it was quite tough. So many fun choices! To help make the decision, I passed the book over to my mom. I had a couple in mind and I wasn’t surprised at all when she not only picked one of my picks, but one with limoncello. We love a good cocktail!! So naturally neither of us could wait for me to make them and they were just as delicious as we’d hoped!
The cookies are pretty straightforward to make to! Some butter, sugar, and and egg are combined with the lemon components – both lemon zest and limoncello. Add to that some flour, baking power and salt and you’re ready to go forth and bake!
For the icing, I actually changed it up a bit. I’ve included both the recipe from the book and mine below. Feel free to use either. The one from the book is quick and straight forward to make. Just fresh lemon juice and powdered sugar.
The icing I used is one I put on cookies and bundt cakes regularly. It’s cooked over the stove to thicken it and it makes a nice icing that dries to be fairly firm. I love it. This version uses the limoncello for flavor.
The final cookie is so yummy! The lemon flavor is definitely there, but not overpowering and they just melt right in your mouth. I mentioned when I shared these coconut cookies a few weeks ago that my mom was hoarding them, and she definitely hoarded these too. So worth it!
Adding Limoncello To Sugar Cookies
To make these limoncello cookies I started with my most reliable and favorite sugar cookie recipe that I’ve used before as a template to branch out to make other flavored cookies. I’ve learned that I can add a new “wet” ingredient to this recipe (like molasses or peanut butter) if I cut back a bit on the butter the original recipe called for. I still had some of my homemade limoncello that I’m using up and decided to see if this could be a new “wet” ingredient to add to my sugar cookie recipe. And it worked!
Limoncello is an Italian liqueur that’s tasty for sipping or adding to cocktails but is often used in baking too. So I’m glad I figured out a simple way to use my limoncello in my baking just by tweaking one of my favorite cookie recipes. You might be able to use this strategy with one of your own favorite sugar cookie recipes too. And if you can’t find limoncello in the store, this is the easy method I use to make my own limoncello.
Once the dough is mixed together for these cookies, I roll them into balls between the palms of my hands and flatten them just a bit before I put them on the cookie sheets for baking. I’ve been using my silicone baking mats that I received as a gift and they work great for cookie baking.
for the strawberries
Preheat oven to 425 degrees.
Wash, hull and slice the strawberries into a medium bowl. Mix in the sugar, limoncello and basil. Set the berries aside at room temperature to macerate while you prepare the shortcakes, tossing occasionally as juices form.
for the shortcakes
Line a baking sheet with parchment paper.
Set a mesh strainer over a large mixing bowl and sift the flour, baking powder, sugar and salt into the bowl. Add the butter to the flour mixture and quickly rub with your fingertips until the mixture resembles coarse crumbs. Pour the 3/4 cup plus 2 tablespoons of cream in all at once, and stir just until moistened. (The dough will be ragged and not yet formed into a ball.) With a light hand, knead it a few times in the bowl until it’s a smooth ball. The dough should be soft but not sticky. If it seems a dry, sprinkle a little more cream over as you knead.
Pat the dough into a rectangle on a lightly floured surface. Then fold like a letter (to fit into an envelope) into thirds. (This makes for a flaky biscuit.) Pat into 1/2-inch thick rectangle. Cut 4 biscuits. Gather up and pat the scraps again 1/2-inch thick to cut 2 more biscuits. Repeat for the last biscuit.
Place the biscuits on the lined baking sheet and brush the tops with the remaining cream. Bake until tops are golden brown and bottoms are set, 12 to 14 minutes.
for the limoncello cream
While biscuits are baking, whip the cream until it thickens, using a hand mixer on medium speed or a large whisk. Pour in the limoncello and sprinkle in the sugar. Continue to whip until the cream is billowy and holds soft peaks. Refrigerate until serving.
Slice the warm biscuits in half horizontally and place each bottom half on a plate. Spoon berries and juices over the biscuit bottoms, then cover with biscuit tops. Dollop limoncello cream and more berries over, if desired. Serve any remaining berries or cream on the side.
The first cheesecake we remember was served to athletes during the Olympic Games. But we are not talking about the modern Olympics in Atlanta or London, but the ancient ones that took place in Greece. In fact, in the eighth century BC, according to what Callimachus tells us, there was a man, Egimio, who was delighted with the writing of a text entirely dedicated to the art of making cheese pies.
The Greeks’ passion for cheesecake, however, is also confirmed by historians. In 776 BC, in the island of Delos the athletes were refilled with a cake made from sheep’s and honey’s cheese. A bit like what happened in ancient Rome when the placenta was served,- a dessert made with two discs of pasta and cheese in the middle, at least according to the recipe told by Cato the Censor in his De Agri Cultura.
Better Than KFC Buttermilk Biscuits
One of the best things to get at a KFC restaurant is their fluffy biscuits. Now you can make them at home with this recipe for Better Than KFC Buttermilk Biscuits. This copycat KFC recipe is extremely simple to make, it might just taste even better than the restaurant version. These biscuits are easy enough to whip up as a side dish for a weeknight meal, but they are also a great addition to special occasion dinners. The next time you are craving KFC fried chicken and biscuits, stay home and make this recipe for Better Than KFC Buttermilk Biscuits.
- 2 cups all-purpose flour
- 1 / 4 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- 3 / 4 cup buttermilk
Preheat oven to 450 degrees F.
Sift the dry ingredients in a large bowl and cut in the butter with a pastry cutter or with two knives until a coarse meal texture is obtained.
Add buttermilk and knead lightly but thoroughly. The dough should be soft but not sticky. If it is, add a little more flour.
Knead for 1 minute, wrap in foil or wax paper and refrigerate for at least 20 minutes.
Roll out the dough to 1/2 inch thick on a lightly floured surface and cut with a biscuit cutter. If you don't have one, a drinking glass of the desired diameter will work.
Transfer biscuits to a dark baking sheet and bake until golden brown, about 10 to 12 minutes.
The Biscuit Queen
My sweet mother, a sixth-generation Natchezian, often admitted that her least favorite room in the house was the kitchen. In Natchez, Mississippi, you’d encounter biscuits at many meals — both breakfast and dinner. Most every household had a qualified biscuit maker who, more often than not, had a special wooden bowl used daily for the sole purpose of making biscuits.
My mother could not make a biscuit without the sound of a pressurized tube being popped open.
It was not until I was a culinary student at La Varenne in Paris, and French friends requested Southern biscuits, that I attempted to make my first biscuit. I was a mere 24 years old.
I knew the basic ingredients for biscuits were flour, sugar, baking powder, Crisco and buttermilk. But when I went shopping in Paris, I could not find Crisco. I thought of replacing it with butter, but I knew that if I used all butter I would have a shortbread instead of biscuits. So I decided to use three parts margarine, which seemed a better substitute for Crisco. I kept one part butter for richness.
That decision served me well, and the biscuits I made that day in Paris nearly 40 years ago are the biscuits I make today — it’s still my go-to recipe.
No-Bake Limoncello Cheesecake!
Buttery Biscuit Base & Alcoholic Lemon Cheesecake, Decorations… what could be better than a Limoncello Cheesecake for the New Year?!
So.. here is the LAST recipe of 2016! How crazy is that?! Like I genuinely can’t comprehend that it is nearly 2017, and how quickly this year has flown by. It’s ridiculous. The first recipe I posted this year was my Mint Oreo Brownies and they have been a hit all year, but I wanted to go out with a bang. Seeing as it is New Years in a few days, I thought a Cheesecake would be a good celebratory dessert, but an alcoholic one.
My No-Bake Baileys Cheesecake has always been a go-to recipe for many of you, and soooo many of you used it for your Christmas Day Dessert, so I thought a different alcoholic one would be ideal. I was going to try a Champagne Cheesecake, which I will still do… but I have just moved house, and I am waiting for a new oven and hob, so I haven’t been able to use it. So, something easier and delicious was in need… HELLO LIMONCELLO.
I reckon that most alcohols will work in this, so any fruity alcohol like Midori, or even something like Whisky, Gin etc! It’s completely up to you of course, but I had to use something I already had as I am saving money, so Limoncello it was. You can’t add tooooo much of it because it wouldn’t set if you carried on going, so I went with 125ml of the stuff. Along with the Zest of the 2 lemons, and the juice of one of the lemons, it tastes DELICIOUS.
I used more Cream Cheese in this one as I wanted to fill the tin, and when you don’t use a Melted Chocolate in the mix, or something like a sweet to fold through, the filling itself doesn’t really go very far without some more Cream Cheese. You can use something like Philadelphia, or Mascarpone, just as long as its full fat! The decoration was purely so there was something yellow in the dessert to represent Lemon, but to be fair I think White Chocolate and Lemon go together really well so yum.
I hope you all have had an AMAZING 2016, and have enjoyed baking my recipes if you have. I love each and every one of you that make my recipes and supports me and my little blog! Have a wonderful New Year and see you in 2017! xx