Limoncello Cookies


From insockmonkeyslippers’ blog, here are some lemony cookies to go with last week’s lime ones. 🙂

Limoncello Cookies 

Makes 24 cookies

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract or paste
  • 1/2 Tablespoon grated lemon zest (about 1 lemon)


  • 1 1/2 cup powdered sugar
  • 5 Tbs Limoncello
  • 1 Tbs lemon juice


  • 24 candied lemon wheels*
  • 72 yellow sugar pearls (3 for each cookie) optional

Candied Lemon Wheels makes 24 wheels

  • 2 cups granulated sugar
  • 2 cups water
  • 2 to 3 large lemons, for 24 slices
Using a mandoline or a very sharp knife, slice the lemons into 1/8 inch slices and remove any seeds. Bring the sugar and water to a boil in a saucepan. Once boiling and the sugar is dissolved, reduce the heat to low, add lemon slices, and simmer for 30 minutes. Carefully remove the lemons and place on a cooling rack or a baking sheet lined with parchment paper. Allow to cool completely before using. Unused wheels can be stored in an air-tight container for 1 month in the refrigerator. Best if made the day before using.

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