Limoncello Cookies with White Chocolate and Pistachio Drizzle
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Limoncello infused cookies, bright, crunchy and citrusy, a perfect all occasion treat. Recipe adapted. from. Food Network magazine.
Ingredients
  • 1- ¾ cup all purpose flour
  • 1 cup semolina flour
  • 1 teaspoon, baking powder
  • ½ teaspoon baking soda
  • ½. teaspoon salt
  • 12 tablespoons room temperature unsalted butter
  • 1 cup sugar
  • 2 tablespoons olive oil ( see reference above in post) I forgot to put it in but they still turned out great.
  • 1 whole egg and 1 egg yolk
  • 3 tablespoons of limoncello, I used the crema version
  • ½ teaspoon, vanilla
  • zest and juice of 1 lemon about 3 tablespoons
  • ***
  • 8 oz. white chocolate chips
  • ¾ cup of finely chopped pistachio's
Instructions
  1. Whisk together the flours, baking powder, soda. and salt.
  2. In a larger bowl beat the butter and sugar til fluffy.
  3. In a tiny bowl whisk the olive oil, (see reference above) whole egg, yolk, limoncello, vanilla, lemon juice and zest. Add it to the butter mixture on low then also add in the flour.
  4. Now cover and refrigerate the dough for 30 minutes, and important step to get the butter cold for rolling the cookie shape.
  5. ***
  6. Preheat the oven to 350 and place parchment onto a baking sheet.
  7. Roll the cookies into a 2 inch long log, place them 2 inches apart on the parchment.
  8. Bake anywhere between 15 to 18 minutes. depending on your oven, each cookie should show a nice medium golden on the bottom and edges.
  9. ***
  10. Completely cool on racks then melt the white chocolate chips in the microwave at 30 second intervals, drizzle the chocolate on the cookies with a fork then quickly add your chopped pistachio's..
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/06/limoncello-cookies-with-white-chocolate-and-pistachio-drizzle.html