Limoncello Meltaway Cookies

Limoncello is a lemon-flavored Italian liquor. It is made from soaking lemons, rinds and sugar in a liquor such as Vodka. This beverage is fairly easy to make and can be used in recipes or served straight-up, I have tried Giada's Limoncello Recipe which was quite good. (Recipe follows.)These cookies are appropriately named because they truly do melt in your mouth and the tang of the citrus gives this treat a nice kick when you bite into them.

1 1/2 Sticks of Butter, room temperature
1/3 Cup Confectioners’ Sugar
2 Tbls Lemon Zest
2 Tbls Limoncello
1 Tbls Vanilla

1 3/4 Cups Flour
2 Tbls Corn Starch
1/4 tsp Salt

2/3 Cups Confectioners’ Sugar

Whisk butter and confectioners’ sugar until fluffy. Mix in zest, Limoncello & vanilla. In a separate both whisk flour, cornstarch and salt. Add to butter mixture and blend until combined. Divide dough in half and roll into two logs about 1 1/4" thick. Wrap in plastic wrap and chill for 2 hours.

Preheat oven to 350 degrees. Lightly butter a cookie sheet or line with parchment paper. Slice cookie logs in 1/4 inch thick rounds and space on cookie sheet 1" apart. Bake until golden, about 12 minutes. Cool cookies slightly and while still warm toss in powdered sugar.

Makes 30.

Recipe Source: http://mslistologist.com/?p=536

Limoncello

Recipe courtesy Giada De Laurentiis

Ingredients

• 10 lemons
• 1 (750-ml) bottle vodka
• 3 1/2 cups water
• 2 1/2 cups sugar

Directions

Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.

Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the Limoncello through a mesh strainer. Discard the peels. Transfer the Limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Yield: 7 cups.

Recipe Source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html