Trying to solve the boozy cookbook problem I thought that it would be nice having a bottle of limoncello at home – it seemed to be the perfect alcoholic acquisition for a person like me. Unfortunately that idea was discarded the minute I saw how much a bottle of limoncello cost. :S
Luckily for me, there was a recipe for homemade limoncello in Francine Segan’s beautiful book and it was super easy to make: the only tricky part was having to wait 4 weeks to taste the liqueur – which turned out to be quite strong and very lemony, indeed – and to make these delicious cookies as well.
Double limoncello poppy seed cookies
from the adorable The Boozy Baker: 75 Recipes for Spirited Sweets
½ cup (1 stick/113g) unsalted butter, softened
2/3 cup (133g) granulated sugar
1 large egg
finely grated zest of 2 large lemons
2 teaspoons limoncello
1 1/3 cups (185g) all purpose flour
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon poppy seeds
1 cup (140g) icing sugar
2 tablespoons limoncello
hot water, if necessary
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Cookies: beat butter and sugar together until creamy and light. Add the egg, zest and limoncello and beat until combined.
In a medium bowl, whisk together the flour, baking soda and salt. Add to the butter mixture and mix in low speed just until combined. Mix in the poppy seeds.
Form 1 ½ heaping teaspoons of dough into balls and place onto prepared sheets 5cm (2in) apart. Bake the cookies for 10-12 minutes or until golden around the edges. Cool on the sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
Make the glaze: sift the icing sugar into a small bowl. Gradually add the limoncello, stirring until desired consistency (add the water only if necessary). Drizzle the glaze over the cooled cookies and set aside until set, about 15 minutes.
Makes about 40
from the lovely Dolci: Italy's Sweets
2 cups (480ml) vodka
2 cups (400g) granulated sugar
3 cups (720ml) water
Using a vegetable peeler, peel the yellow zest from the lemons in long strips. Put the peels and vodka in a 1.4 to 2 liter sealable glass container and set aside in a cool, dark place for 2 weeks.
Bring water to a boil in a large saucepan and stir in the sugar. Simmer until the sugar is dissolved, then remove from the heat and cool to room temperature. Pour the sugar syrup into the container with the zest and vodka. Seal and store for another 2 weeks in a cool place. Pour through a fine sieve and discard the peels (I did not do that - I kept the peels in the bottle).
Keep in the freezer.
Makes about 5 cups (1.2 liters)