You make LIMONCELLO!
Just a teaser pic because the limoncello won’t be ready until mid-September, but I promise to share the recipe then when I can show step-by-step pictures.
However, the process of making limoncello requires 7 lemons, in which you only need the lemon peels. I was not about to let the rest of the lemon go to waste, so I made a couple of things…Lemon Butter Cookies and Homemade Lemonade! See the recipes for both below!
Lemon Butter Cookies (source)
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅔ cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2½ cups all-purpose flour
- Powdered sugar, for dusting
- Preheat oven to 350˚F.
- In a large bowl with a hand mixer, cream butter and sugar until fluffy.
- Beat in the egg.
- Add lemon zest and lemon juice.
- Gradually mix in the flour until incorporated.
- Roll dough into 1 inch balls and place on a baking sheet lined with parchment paper.
- Using the tines of a fork, cross marks in the cookies to slightly flatten them.
- Bake cookies for 15 minutes or until cookies are set on top and slightly golden on bottom.
- Immediately dust with powdered sugar (sugar will melt into cookies from the remaining heat).
- Once completely cool, dust cookies again with powdered sugar.
*Some notes: I cut this recipe in half and yielded 17 cookies. I also felt that the lemon was too subtle and I would use much more lemon juice should I make these again.
Since the cookies only required a few teaspoons of lemon juice, I used the rest to make homemade lemonade. I used my lemon squeezer, which was a Christmas gift from my mama (thanks, mom!) to squeeze the juice from all of the lemons.
It yielded 1 cup of lemon juice. I then made a simple syrup using 1/2 cup of water and 1 cup of sugar over the stove heat until the sugar dissolved. Pour that into a pitcher with the lemon juice and 8 cups of cold water. Stir well and serve over ice.