Limoncello lemon cookies

Ingredients for 1 servings:

• 400 g flour
• 200 g sugar
• 50 g vanilla sugar
• 200 g butter
• 150 g ground almonds
• 1 pinch of salt
• 1 tbsp lemon peel, grated
• 4 tbsp lemon curd
• 60 g candied lemon
• 1 ½ tbsp liqueur (limoncello)
• ½ tsp cinnamon
• 2 tbsp liqueur (Limoncello)
• 3 tbsp liqueur (Limoncello)
• 250 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Italian lemon cookies for Christmas

The day before, chop the candied lemon peel very finely and marinate it with 1.5 tbsp of limoncello. Shortcrust pastry: While still cold, first knead all of the shortcrust pastry ingredients together in a food processor (dough hook), then briefly shape into a ball by hand. Wrap in cling film and refrigerate for at least one night. Preheat oven to 180°C. Line a baking tray with baking paper. Briefly knead the dough again until soft and place half of it back in the refrigerator. Then roll out to a thickness of about 6mm, ideally between two sheets of plastic wrap. Cut out cookies, place on the tray, and bake at 180°C for about 12 minutes. Take the remaining dough and the other half out of the refrigerator, knead briefly, and proceed as above. Then let all of the cookies cool on a wire rack. For the glaze, mix the limoncello and icing sugar together. If it is too thin, add a little more. Carefully spread the glaze evenly over the cookies using a teaspoon and let it dry. You can find excellent lemon curd recipes in the database.