Limoncello Shortbread Cookies
The addition of limoncello to our lemon shortbread cookie recipe gives these sablés a less sweet, more grown-up flavour.
Ingredients
- 1 recipe lemon shortbread cookies
- 2 lemons, washed
- 1 cup (250 ml) water
- 1/2 cup (105 g) sugar
- 1 tbsp (15 ml) corn syrup
- 1 cup (130 g) icing sugar
- 2 tsp (10 ml) limoncello
- 1 egg white
Instructions
- In the lemon shortbread cookie recipe, replace the lemon juice with the same amount of limoncello.
- Form the dough into two logs each 1 1/2 inches (4 cm) in diameter. Cover in plastic wrap and refrigerate for 1 hour.
- On a work surface, cut the logs of dough into ½-inch (1 cm) slices. Arrange on the baking sheets.
- Bake one sheet at a time for 12 minutes or until the bottoms and edges of the cookies are slightly golden. Let cool completely on the baking sheet, about 1 hour.
The addition of limoncello to our lemon shortbread cookie recipe gives these sablés a less sweet, more grown-up flavour.