Glazed Limoncello Cookies Trisha Yearwood Recipes

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LIMONCELLO COOKIES



Limoncello Cookies image

These Limoncello Cookies are sweet and lemony with the best soft and tender texture. This easy cookie recipe is a great way to brighten your day!

Provided by Valerie Brunmeier

Categories     Cookies     Dessert

Time 25m

Number Of Ingredients 13

¾ cup butter (softened)
¾ cup granulated sugar
2 large egg yolks
2 tablespoons limoncello
½ teaspoon pure vanilla extract
2 teaspoons freshly grated lemon zest (from 1 medium lemon (use Meyer lemons, if possible))
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup confectioners' sugar
2 tablespoons limoncello
1 heaping teaspoon freshly grated lemon zest (from ½ a medium lemon (use Meyer lemons, if possible))
1 to 2 tablespoons freshly squeezed lemon juice (as needed)

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats and set aside.
  • Using an electric mixer, beat the butter and granulated sugar until the mixture is light and fluffy. Add the egg yolks, limoncello, vanilla and lemon zest, and beat until combined.
  • In a separate medium bowl, combine the flour, baking powder, and salt.
  • Add the flour mixture to the butter mixture all at once and mix again with electric mixer until a soft dough forms. Use a spoon to mix the dough to bring the dough together more fully.
  • Use a medium cookie scoop (about 1 ½ tablespoons of dough) to scoop the dough and roll into balls and place them on the prepared baking sheet about 2-inches apart. Use the palm of your hand to slightly flatten the balls of dough.
  • Bake the cookies for 10 to 12 minutes, or until the bottom edges are just beginning to look golden brown. Remove from the oven and allow to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
  • In a small bowl, stir together the confectioners' sugar, limoncello, lemon zest and 1 tablespoon lemon juice. Add additional lemon juice, as needed, to reach a nice glaze consistency (it should be somewhat thick but pour easily off the spoon). Use a small metal spoon to pour a small amount of glaze on top of a cookie and use the back of the spoon to spread and swirl it around. Repeat with remaining cookies and glaze. Allow to set for about 15 minutes before serving.
  • Store in an airtight container and consume within 1 week for the best quality.

Nutrition Facts : ServingSize 1 cookie, Calories 147 kcal, Carbohydrate 20 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 76 mg, Fiber 1 g, Sugar 12 g

DARK CHOCOLATE CHAI COOKIES



Dark Chocolate Chai Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 7h15m

Yield 3 dozen cookies

Number Of Ingredients 15

4 ginger tea bags
1 1/2 cups sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon finely ground black pepper
1/4 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 large egg
1 teaspoon pure vanilla extract
1 cup dark chocolate chips

Steps:

  • Bring 2 cups water to a simmer in a small saucepan and add the tea bags and 1 cup sugar. Simmer 3 minutes, then remove and discard the tea bags (to keep the syrup from getting too bitter). Boil the tea until reduced to a syrup, about 10 minutes. You should have about 1/3 to 1/2 cup tea syrup. Let cool completely.
  • Whisk together the flour, cinnamon, ginger, baking powder, allspice, cardamom, cloves, pepper and salt in a medium bowl. Beat the butter and remaining 1/2 cup sugar together in a bowl using an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in 1/4 cup tea syrup, then the egg and vanilla, until smooth. (Reserve the remaining tea syrup for another use; see Cook's Note.) Reduce the mixer speed to low and beat in the flour mixture until just combined. Divide the dough in half, wrap in plastic and form into two 7-by-2-inch logs. Refrigerate until firm, at least 4 hours or up to overnight.
  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • Slice the logs into rounds about 1/3-inch thick, discarding the very end pieces. Arrange on the baking sheets about 1 inch apart.
  • Bake the cookies, switching and rotating the baking sheets halfway through baking, until crisp and light golden on the edges, 14 to 16 minutes. Let the cookies cool completely on racks.
  • Melt the chocolate in a small bowl in a microwave on 50 percent power, stirring every 30 seconds, until melted. Stir until smooth. Pour the chocolate into a sandwich-size resealable plastic bag and snip a tiny piece off one corner with scissors. Drizzle the chocolate in a zigzag pattern over the cookies. Let the chocolate harden before serving.

JENNIFER'S ICED SUGAR COOKIES



Jennifer's Iced Sugar Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 1h45m

Yield 15 to 17 large cookies or 24 medium cookies

Number Of Ingredients 13

2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter
1 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
One 12-ounce box confectioners' sugar
3 tablespoons meringue powder
1/3 cup warm (80 to 90 degrees F) water
Food coloring, optional
Assorted sprinkles,
colored sugar and small candy pieces

Steps:

  • For the cookies: Sift together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and mix until combined. Gradually add the sifted dry ingredients, one spoonful at a time, until thoroughly combined. Add the vanilla. Chill the cookie dough in the refrigerator for at least 1 hour.
  • Preheat the oven to 400 degrees F. Roll out half of the dough at a time, keeping the remainder of the dough in the refrigerator. On a lightly floured surface, roll out the dough to a 1/4-inch thickness and cut into desired shapes with a cookie cutter. (For medium cookies, use a 3-inch cookie cutter.) Place the cutout cookies 2 inches apart on an ungreased cookie sheet and put the cookie sheet in the refrigerator for a few minutes before baking. This will help the cookies to retain their shape. (You can roll out the scraps to make a few more cookies.) Bake until just before the edges of the cookies start to brown, 8 to 10 minutes (if baking two sheets at a time, rotate halfway through baking). Cool the cookies for 1 to 2 minutes on the cookie sheet before removing to wire racks to cool completely.
  • For the icing: In a medium bowl, combine the confectioners' sugar, meringue powder and warm water with a wire whisk. Stir until the icing is smooth. Adjust the consistency of the icing by adding more confectioners' sugar or more water, as needed. Add food coloring, if desired, to the icing.
  • Spread the icing on the cooled cookies and then top with assorted sprinkles and candies.

FRUITCAKE COOKIES



Fruitcake Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 40m

Yield 2 dozen cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) butter, room temperature
1/2 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup whole milk
3 1/2 cups coarsely chopped pecans
1 cup candied cherries, chopped
3 slices candied pineapple, chopped
Half of a 15-ounce box golden raisins, chopped

Steps:

  • Preheat the oven to 300 degrees F. Line 2 cookie sheets with parchment.
  • Sift together the flour, baking soda and cinnamon in a bowl. Cream the butter and sugar in a separate bowl, then gradually add the eggs. Add the dry ingredients alternately with the milk, blending well. Mix the pecans, cherries, pineapple and raisins in a large bowl, then pour the batter over them. Fold the fruit and nuts into the batter by hand, mixing well. Drop the batter by tablespoonfuls onto the prepared cookie sheets. Bake for 20 to 25 minutes, or until golden and done.

GINGERBREAD COOKIES



Gingerbread Cookies image

Provided by Trisha Yearwood

Categories     dessert

Time 4h35m

Yield 5 dozen cookies

Number Of Ingredients 16

1 cup vegetable shortening
1 cup granulated sugar
1 cup molasses
2 tablespoons cider vinegar
1 large egg
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
4 to 5 cups sifted all-purpose flour, plus more for flouring
Nonstick cooking spray, for the baking sheets and rolling pin
3 large egg whites, room temperature (or equivalent meringue powder)
2 1/2 cups sifted confectioners' sugar
1/4 teaspoon cream of tartar
Food color, for tinting, optional

Steps:

  • For the cookies: In the bowl of an electric mixer, cream the shortening and granulated sugar together until light and fluffy. Add the molasses, vinegar and egg and beat on high speed to blend thoroughly.
  • Sift together the ginger, baking soda, cinnamon, cloves, salt and 4 cups of the flour in a separate bowl. Add the dry ingredients to the creamed shortening and sugar and mix to make a firm, manageable dough, adding more flour if needed. Wrap the dough in plastic and refrigerate until firm, about 3 hours.
  • Preheat the oven to 375 degrees F. Lightly spray 2 baking sheets with cooking spray.
  • Spray a rolling pin with cooking spray and lightly flour your work surface. Roll the dough to 1/8-inch thickness and cut it into desired shapes with a knife or cookie cutters. (You can reroll the scraps to make a few more cookies.) Place the cookies 1 inch apart on the prepared baking sheets and bake for 5 to 6 minutes. Cool the cookies for 2 minutes on the baking sheets before removing to a wire rack to cool completely. Repeat with the remaining dough.
  • For the royal icing: Beat the egg whites and 1/3 cup of the confectioners' sugar with a wire whisk or the whisk attachment of your mixer. Add another 1/3 cup sugar and the cream of tartar and beat 10 minutes longer. Add the remaining sugar and beat until the mixture is smooth and thick. The icing can be tinted as desired with food coloring.
  • Ice the cooled cookies with the royal icing as desired.

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