Limoncello Pistachio Cookies

Because everything's better with limoncello, you're going to love these Limoncello Pistachio Cookies! (You can make these without pistachios for a lemon bite type of cookie.)
Photo by Laurie C.

PREP TIME

120

minutes

TOTAL TIME

130

minutes

SERVINGS

24

servings

PREP TIME

120

minutes

TOTAL TIME

130

minutes

SERVINGS

24

servings

Ingredients

  • COOKIES:

  • 2 1/2

    cups flour

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 3/4

    cup butter, soft but not melted

  • 1

    cup sugar

  • 1

    egg

  • 2

    lemons, zested

  • 2

    tablespoons Limoncello

  • ICING:

  • 1 1/2

    cups powdered sugar

  • 5 to 6

    tablespoons Limoncello

  • 1

    cup crushed pistachios

Directions

Whisk flour, baking soda and salt in a small bowl. Cream butter and sugar in a large bowl until light and fluffy. Add the egg then the lemon zest and limoncello. Slowly fold in dry ingredients. Divide dough in half and form into two discs. Wrap/cover with plastic wrap and chill for 1 to 3 hours. Roll dough to 1/8" thickness on floured surface. Cut cookies with cookie cutters and place on parchment lined baking sheet. Refrigerate cookies for at least 15 minutes. Bake at 350°F for 5 minutes. Edges of cookies should be barely browned. Allow cookies to settle 3 to 5 minutes before moving to cool on wire rack. GLAZE: Combine powdered sugar and limoncello in a small bowl. Add limoncello until desired consistency. Spoon glaze into a squeeze bottle. Drizzle glaze over cooled cookies. Top with pistachios before glaze hardens. Store in airtight container.

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