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Limoncello Raspberry Cookies

Delicate buttery cookies infused with limoncello and topped with a sweet raspberry jam center.

Ingredients

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For the Crust:

  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tbsp limoncello liqueur
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup raspberry jam
  • Zest of 1 lemon

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, limoncello, and vanilla extract.
  3. In a separate bowl, whisk together flour, baking powder, salt, and lemon zest. Gradually add dry ingredients to wet mixture until dough forms.
  4. Roll dough into 1-inch balls and place on prepared baking sheets. Use your thumb to make an indentation in the center of each cookie.
  5. Fill each indentation with 1/2 tsp raspberry jam. Bake for 12-14 minutes until edges are lightly golden.
  6. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally