Limoncellos
I used to be a Girl Scout. A Brownie, actually. And I desperately wanted to sell cookies. But they didn't used to let Brownies sell cookies. Only the damn Girl Scouts. So I got my merit badge in fair play and fumed silently, biding my time. My time NEVER came. The closest I ever got to Girl Scout cookie stardom was eating an entire sleeve of thin mints.
Hey, don't judge. They are irresistible when they're frozen. I'm only human.
For more than a decade, I avoided Girl Scout cookies. My husband and I gave up partially hydrogenated oils and high fructose corn syrup in 2005. And up until recently, those cookies were crammed full of that crap. I'd hustle out of the grocery store, studiously avoiding eye contact during cookie season. Nope. Nothing to see here.
Do not tempt me with your merit badges and your cheerful entrepreneurialism.
And even though the Girl Scouts stopped using those ingredients, they haven't won me back. Because I've discovered that there are no better cookies than the ones that come out of my kitchen. Like the recipe I'm going to share with you today.
These are a boozy version of Girl Scout Lemonades, that delightfully zesty shortbread cookie that is now...WHAT?! Yeah, the Girl Scouts made them vegan. Because Girl Scouts are cool like that. Mine are not vegan. But they have booze and that makes them better. Sorry, scouts. These cookies are for adults only. Hey, I wanted to sell cookies as a Brownie and you gave me the cold shoulder, so turnabout is fair play.
I should know. I still have the merit badge.
Limoncello is an Italian liqueur, traditionally served chilled after dinner. It's made from lemon peel and then combined with simple syrup into a tangy concoction that defies description. In these delectable shortbread creams the limoncello is accompanied by lemon curd, lemon zest and lemon extract to provide a serious punch of flavor with a buttery, creamy finish. One taste and you'll abandon the Girl Scouts forever.
Come to the dark side, my friend. We have cookies. And booze.
We begin with an ingredient role call that includes all the usual cookie suspects with some serious lemon additives. Your mouth is going to approve. It'll appreciate all that ka-pow. Right in the kisser.
See that swath of sunshine? Doesn't it look like a good time?
Once you mix up the ingredients, you have some choices. You could chill the dough, roll it and cut into shapes. Totally an option. I decided to cheat. I used my cake decorator as a cookie press. I know. Sacrilege. But it didn't break and it produced these lovely dollops. So I'm gonna do it again. Cause I am totally down with a multi-tasker.
These bake in a pretty hot oven for just a few minutes so watch them closely. As with all cookies, I prefer to under cook, remove them from the oven, and then let them sit on the tray for a few minutes. Produces a softer cookie that I'll swear by. Every damn time.
Now for the filling. This is where the lemon flavor really shines because the filling is a creamy blend of ricotta and marscapone cheese. And lots of lemony flavor. All the lemon things. Just dump them right in.
I added zest and extract, which aren't pictured here, because I took a taste and thought it needed more pucker.
I wanted the kind of pucker that leaves you uncertain whether you are actually enjoying yourself. But you are. I promise.
You may have to add more sugar to get the right consistency. You want a thick filling but still soft enough for easy spreading. And you want to pile that shit on, like a big fluffy, frothy pile of lemony bliss. Because that's what these are.
A boozy bite of lemonade that'll remind you of sunshine with a decadence so sinful it puts the Scouts to shame.
Pucker up, friends and enjoy until next time.
Limoncellos
For the cookies:
3/4 cup butter, softened
1/3 cup sugar
1/4 teaspoon salt
1 large egg
1/2 teaspoon lemon extract
2 tablespoons lemon curd
zest of 1 lemon
1 tablespoon limoncello
2 1/3 cups all-purpose flour
2-3 drops yellow food coloring
For the limoncello filling:
1/2 cup ricotta
1/4 cup mascarpone
1/3 cup cream
1 tablespoon limoncello
zest of 1 lemon
1 teaspoon lemon extract
3-4 cups confectioners sugar
Directions:
Preheat the oven to 400 degrees. Cream the butter and sugar together until light and fluffy, 3-5 minutes. Then beat in the salt, egg, lemon extract, lemon curd, lemon zest, limoncello and food coloring. Scrape the bowl and beat again to combine. Slowly add the flour until just combined.
Scoop the dough into a cookie press. Press the cookies onto parchment covered baking sheets. Sprinkle with sugar. Bake for 7-8 minutes. Cool for 2-3 minutes on the cookie sheets before moving.
Place the ricotta, mascarpone, lemon extract, zest and limoncello into a bowl and beat until smooth and creamy. Add the sugar, alternating with the cream, and whisk until thickened and light. Spread between cookies. Enjoy the sweet and the tangy of a limoncello cookie.