The next 2 days will highlight DIY treats you can whip up from the comfort of your kitchen, perfect for hostess gifts or holiday gifts.
Today’s feature is for lemon lovers. Cute and delicious lemon cookies that are easy to make, package and transport. And the perfect pairing is Limoncello.
Limoncello is smooth and refreshing with an intense lemon flavor. It can be sipped on its own or mixed into cocktails. You can adjust how sweet, citrus or tart you want by the amount of simple sugar added.
Makes 48 cookies
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ sticks (12 Tablespoons) of unsalted butter, softened
- ¾ cup granulated sugar (or brown sugar)
- ½ cup powdered sugar
- 2- 3 lemons
- 1 teaspoon vanilla
- Garnish: sugar
In a bowl, whisk together the flour, baking powder and salt.
In a large bowl, beat butter, sugar and powdered sugar together with an electric mixer until creamy.
Add in grated peel and juice of lemons and vanilla and continue to mix. Slowly add in the flour mixture just until combined (do not over mix).
Divide dough in half. Shape each dough into a log shape, wrap in plastic wrap and refrigerate overnight. (if the dough is sticky, roll the dough back and forth with your hands while in plastic wrap)
Preheat oven to 350 degrees F.
Cut log into ¼ inch thick slices and place on a baking sheet lined with parchment paper. Sprinkle top with some sugar.
Bake for about 10-12 minutes or until the edges are lightly browned. Cool on a wire rack.
- 10-12 lemons
- 1 (750ml) bottle of vodka
- 3 cups water
- 3 cups sugar
Remove the peels of lemons using a vegetable peeler. Try to only remove the outer yellow skin and as little of the white pith as possible. If needed, you can trim away large pieces of white pith from peel using a small paring knife.
Place lemon peels in a jar, pour in vodka and cover. Leave the jar in a cool place (out of the sunlight) for a minimum of 4 days, up to a month.
To make simple sugar: heat equal parts of water and sugar in a saucepan until sugar is dissolved. Let cool.
Strain vodka from lemon peels. Stir in simple syrup, 1 cup at a time, tasting in between and adding more syrup as needed.
Transfer limoncello to bottles or jars and refrigerate until ready to serve. Can be kept in the refrigerator for up to 1 month or freezer up to a year.