Limoncello and Raisin Cookies

Limoncello and raisin cookies are a sweet variation of the classic cookies, with the addition of a citrusy and alcoholic touch given by the limoncello and the sweetness of the raisins. Here is the recipe:

Ingredients

• 250 grams of all-purpose flour
• 100 grams of sugar
• 100 grams of soft butter
• 2 eggs
• 1 pinch of salt
• The grated zest of 1 lemon
• 2 tablespoons of limoncello
• 100 grams of raisins
• 1/2 packet of baking powder
• Powdered sugar (for decorating)

Preparation

1. Start by soaking the raisins in a small bowl with enough limoncello to cover them, this will rehydrate the raisins and flavor them.

2. In the bowl of a stand mixer or a large bowl, mix the soft butter with the sugar until you have a smooth cream.

3. Add the eggs one at a time, mixing well after each addition.

4. Incorporate the lemon zest and mix.

5. Combine the sifted flour with the baking powder and pinch of salt, and work the dough until it is smooth and homogeneous.

6. Squeeze the raisins to remove excess limoncello and add them to the dough, stirring gently to distribute them evenly.

7. Take portions of dough and form small cookies, place them on a baking sheet lined with parchment paper, keeping a certain distance between them.

8. Bake in a preheated oven at 180 °C (356 °F) for about 10-15 minutes, or until the cookies are golden brown and cooked.

9. Let them cool on a rack and, if you wish, dust them with powdered sugar before serving.

Curiosity

Limoncello is a liquor typical of Campania, especially the Amalfi Coast and the island of Capri, but it is now widespread and appreciated all over the world. The use of a few drops of this lemon-flavored liqueur gives the cookies an aromatic and pleasantly fresh taste.