Ingredients • Grated zest of 1 lemon, 1/4 cup limoncello • 1 cup sugar • 1 1/2 cups all-purpose flour, plus more for work surface • 3/4 potato starch • 1 teaspoon baking powder • 1/2 teaspoon salt • 1/2 cup unsalted butter, room temperature • 2 large egg yolks
1. Preheat oven to 220°C. Line a baking sheet with parchment paper 2. . In a medium bowl, whisk together potato starch and flour, baking powder, and salt; set aside. 3. In the bowl, beat butter and sugar on medium-high speed until light and fluffy 4. Add egg yolks, and beat until combined. Beat in zest-. 5. Add flour mixture in two batches, alternating with the limoncello, and beat to combine. 6. Turn out dough onto a piece of plastic wrap, and shape into disk. Wrap in plastic, and refrigerate until firm, about 30 minutes. 7. On a lightly floured work surface, roll out disks using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter cut out rounds and place about 1 inch apart on prepared sheet. Bake, until edges are golden brown about, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely. 8. Decorate with royal glaze
28 Jul 2009
Need a cookie recipe?
Well , you find here This recipe will make the lightest, crispest, most delicate sugar cookies you have ever tasted Who doesn't love a cookie? In England they're called biscuits. The Spanish name is galletas. In Italy, their names are specific to the recipe, such as biscotti or amaretti. Though the names for them are unique, the love of cookies is universal. And as I comment previously I baked and baked cookies in these boring and cold days Baking cookies is a wonderful pastime that results in even more wonderful treat I serve these sugar cookies, with hot chocolate made from Ecuador chocolate tablets in the bottom of a cup pouring boiled hot milk over it to melt. In the summer they are great with sweet white wine, like a Sauterne or sweet Gewürztraminer. Or even ice tea Limoncello cookies