Limoncello Cookies

Martha Stewart's Limoncello


Our version of the lemon-infused Italian liqueur is bright and refreshing. Source: Martha Stewart Living, May 2005
Makes about 2 quarts

11 lemons
1 liter 160-proof vodka, or grain alcohol
3 cups sugar
3 cups boiling-hot water

Directions

1.Peel strips of zest from lemons using a vegetable peeler; reserve lemons for another use. Put zest and vodka in an airtight container; let stand at room temperature at least 2 days (or up to 1 week).

2.Stir together sugar and the hot water until sugar is dissolved; let cool. Stir sugar mixture into vodka mixture; refrigerate in an airtight container 1 day.
3. Before serving, pour through a large sieve into a decanter or serving vessel; discard zest. Pour 2 ounces limoncello into each glass.

https://www.cookingwithnonna.com/italian-cuisine/limoncello-crinkle-cookies.html

Ingredients

For 2 Dozen(s)
For the Cookies:

8 ounces almond paste
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon baking powder
2 lemons, zest only
2 tablespoons limoncello liqueur or lemon juice
1 large egg white, beaten
confectioners sugar for rolling