Limon Sero Cookies with White Chocolate and Pistachio Drizzle

On a warm summer day, you need a refreshing drink with a lovely cold from Limoncello. Not only is it a great drink to enjoy yourself slowly, but it’s also good to keep the bottle hidden in the freezer, as today happens to be Limoncello’s National Day, and it is also used for cooking and baking.

I made these delicious cookies using Limon Cello Clema. If you haven’t tried the creamy version of Limon Cello, we recommend doing so. It’s amazing from this world. This is the perfect pairing for a hot summer snack.

The cookies are infused with limoncello clema, lemon zest and juice. The cookie itself has a crisp edge with a light, crisp interior. The top is littered with white chocolate and chopped pistachios.

This recipe comes from Food Network Magazine and after forming and shaping cookies, I realized that after being ready to put in the oven, I forgot about the 2 tablespoons of olive oil the recipe wanted. By then I had let it go. Because the recipe also contains 12 tablespoons of butter, so we loved them because we thought it was okay.

I post the complete recipe but use my own judgment with the addition of olive oil.

This is a very unique and special cookie, not just the general thing like chocolate chips. I guarantee that your friends and family will love them.

Bring a platter to a summer gathering and watch them disappear!

Limon Sero Cookies with White Chocolate and Pistachio Drizzle

Limoncello infused with bright, crispy, citrus cookies. The recipe has been adapted. from. Food Network Magazine.

material

1-¾ cup all-purpose flour 1 cup 1 tsp semolina flower, ½ tsp baking powder 1 tsp baking soda ½ tsp baking powder. 12 tsp room greenhouse temperature 1 cup butter 2 tbsp sugar 2 tbsp olive oil (see above above), but I forgot to put all the eggs and 3 eggs 1 tablespoons of limoncello, ½ tsp crema version I used it. 3 tablespoons of 1 lemon with vanillas and juice*** 8 oz. White chocolate chips spistachio finely chopped cup

Instructions

Whisk together the flour, baking powder and soda. salt. In a large bowl, beat the butter and sugar in a fluffy way. Whisk the olive oil in a small bowl (see above) eggs, egg yolks, limoncello, vanilla, lemon juice and crust. Add it to the low butter mixture, then add the flour. Currently, a key step to cover the dough for 30 minutes, refrigerate it, and make the butter cool to roll the cookie shapes. On a baking sheet, roll cookies onto 2-inch long logs and place them 2 inches apart on parchment. Depending on the oven, each cookie should display a nice medium golden on the bottom and edges. Quickly add chopped pistachios.

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