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.)
- 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
- 1 1/2 cups powdered sugar
- 5 to 6 tablespoons Limoncello
- 1 cup crushed pistachios
Preparation time 120mins
Cooking time 130mins
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.
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.