Limoncello Cookies – Makes 2 dozen
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 lemon, zested
2 tablespoons limoncello
1/4 teaspoon lemon extract
2 tablespoons white sugar
Preheat oven to 350 degrees
Mix flour, baking soda and salt in a bowl to combine. In a separate bowl, cream butter and 3/4 cup sugar approx. 5 minutes or until creamy.
Then beat in the egg, lemon zest, limoncello and lemon extract. Mix in dry ingredients until dough comes together.
Roll tablespoons of the dough into balls, then roll in 2 tablespoons white sugar and place on parchment lined baking sheet.
Bake for 8-10 minutes, remove from oven and let cool on the cookie sheet for 3-4 minutes.
Once cooled completely, drizzle with limoncello icing.
Limoncello Icing
1 cup confectioners’ sugar
1-1/4 teaspoon lemon extract
1 teaspoon milk
Mix all ingredients together until mixture is the consistency of wallpaper paste, you may need to add extra sugar.
Pina Colada Cookies – Makes 2 dozen
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut cream solids, softened
3/4 cup white sugar
1 egg
2 tablespoons coconut milk
1/4 teaspoon coconut extract
2 tablespoons white sugar
Preheat oven to 350 degrees
Mix flour, baking soda and salt in a bowl to combine. In a separate bowl, cream coconut cream and 3/4 cup sugar approx. 5 minutes or until creamy.
Then beat in the egg, coconut milk and coconut extract. Mix in dry ingredients until dough comes together.
Roll tablespoons of the dough into balls, then roll in 2 tablespoons white sugar and place on parchment lined baking sheet.
Bake for 8-10 minutes, remove from oven and let cool on the cookie sheet for 3-4 minutes.
Once cooled completely, drizzle with pineapple rum icing.
Pineapple Rum Icing
1 cup confectioners’ sugar
1-1/4 teaspoon pineapple juice
1 teaspoon dark rum
Mix all ingredients together until mixture is the consistency of wallpaper paste, you may need to add extra sugar.
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