A warm summer day calls for a nice cold and refreshing drink of limoncello. Not only is it a wonderful drink to sip slowly and enjoy, and by the way today happens to be National Limoncello Day, it’s also used in cooking and baking, so having a bottle stashed away in your freezer is a good thing.
I made these delicious cookies using limoncello crema, if you haven’t tried the creamy version of limoncello I encourage you to do so, it’s out of this world amazing. This is the perfect pairing for a hot summer treat.
The cookies are infused with the limoncello crema, lemon zest and juice. The cookie itself has a crisp edge with a light and crunchy interior. The tops are drizzled with white chocolate and chopped pistachios.
This recipe comes from Food Network magazine and it’s definitely adapted because after I had formed and shaped the cookies and was ready to put them into the oven, I realized I forgot 2 tablespoons of olive oil that the recipe called for. By that time I just let it go because there’s also 12 tablespoons of butter included in the recipe so I figured it would be fine, and it was, we loved them as is.
I will post the full recipe but use your own judgement on the olive oil addition, just know they turned out great without.
This is such a unique and special cookie not something common like a chocolate chip, I guarantee your friends and family will love them.
Bring a platter to your summer gatherings and watch them disappear!
- 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
- Whisk together the flours, baking powder, soda. and salt.
- In a larger bowl beat the butter and sugar til fluffy.
- 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.
- Now cover and refrigerate the dough for 30 minutes, and important step to get the butter cold for rolling the cookie shape.
- ***
- Preheat the oven to 350 and place parchment onto a baking sheet.
- Roll the cookies into a 2 inch long log, place them 2 inches apart on the parchment.
- Bake anywhere between 15 to 18 minutes. depending on your oven, each cookie should show a nice medium golden on the bottom and edges.
- ***
- 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..
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
