7 Limoncello-Drizzled Shortbread Stars Christmas Cookie Recipes

Classic Limoncello Shortbread Stars

Classic Limoncello Shortbread Stars

Classic Limoncello Shortbread Stars are a delightful twist on a traditional shortbread cookie, adding a hint of zesty lemon flavor and a touch of Italian spirit. These buttery and crumbly cookies are perfect for holiday gatherings or as a festive treat to share with loved ones. Shaped like stars, they are not only delicious but also add a wonderful decorative touch to your holiday cookie platter.

Instructions:

1. Prepare Your Ingredients: Begin by gathering all the ingredients listed in the table. Make sure to soften the unsalted butter by leaving it at room temperature for about 30 minutes prior to starting.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This should take about 3-4 minutes.
3. Add Limoncello and Lemon Zest: Once the butter and sugar are well combined, add the Limoncello and lemon zest to the bowl. Mix on low speed until fully incorporated.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until the dough just comes together. Be careful not to overmix.
5. Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 1 hour. This helps the dough firm up for easier handling.
6. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll & Cut the Dough: After the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about ¼ inch thick. Use a star-shaped cookie cutter to cut out cookies and place them onto the prepared baking sheet.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden. Be sure to keep a close eye on them, as baking time may vary based on your oven.
9. Cool and Dust with Powdered Sugar: Once the cookies are done baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar for a festive touch.
10. Enjoy and Share: Once cooled and dusted, your Classic Limoncello Shortbread Stars are ready to be enjoyed! Consider packaging them in a decorative tin or on a platter to share with friends and family this holiday season.

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Lemon Rosemary Limoncello Shortbread

Lemon Rosemary Limoncello Shortbread is a unique and flavorful twist on traditional shortbread cookies. Infused with fresh rosemary and zesty lemon, these buttery delights bring a fragrant and herbaceous note that pairs beautifully with the sweetness of Limoncello. Perfectly crisp, these cookies are an elegant addition to your holiday cookie tray or an exquisite treat for any occasion.

Instructions:

1. Prepare the Ingredients: Gather all ingredients. Make sure your unsalted butter is softened by letting it sit at room temperature for about 30 minutes before you begin.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Add Limoncello, Lemon Zest, and Rosemary: Add the Limoncello, fresh lemon zest, and finely chopped rosemary to the butter and sugar mixture. Mix on low speed until all ingredients are fully combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a dough forms. Avoid overmixing to keep the cookies tender.
5. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling helps the dough firm up for easier rolling.
6. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll Out and Cut the Dough: After chilling, remove the dough from the refrigerator. Roll it out on a lightly floured surface to a thickness of about ¼ inch. Use a cookie cutter of your choice to cut out shapes and place them on the prepared baking sheet.
8. Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them as baking times can vary.
9. Cool and Dust with Sugar: Once baked, remove the cookies from the oven and let them cool on a wire rack. If desired, dust the cooled cookies with powdered sugar for an elegant finish. Enjoy your Lemon Rosemary Limoncello Shortbread!

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Almond Limoncello Shortbread Stars

Almond Limoncello Shortbread Stars are delightful, buttery cookies that capture the essence of the holidays with the aromatic flavors of almond and a splash of Limoncello. Their star shape makes them a fun and festive addition to any dessert platter, and their tender, melt-in-your-mouth texture is certain to impress family and friends during the Christmas season.

Instructions:

1. Prepare the Ingredients: Gather and measure all of your ingredients. Verify that your unsalted butter is softened to room temperature for easy mixing.
2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3-4 minutes.
3. Incorporate Limoncello and Almond Extract: Add the Limoncello and almond extract to the butter and sugar mixture. Stir on low speed until fully combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until a smooth dough forms. Be careful not to overmix.
5. Chill the Dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough helps it firm up and makes it easier to roll out.
6. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll Out and Cut Shapes: Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to a thickness of about ¼ inch. Use a star-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Watch closely, as baking times may vary based on your oven.
9. Cool and Dust: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, you can dust them with powdered sugar for an elegant finish and sprinkle with sliced almonds if desired.

Enjoy your Almond Limoncello Shortbread Stars as a festive treat for the holidays!

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Chocolate-Dipped Limoncello Shortbread

Chocolate-Dipped Limoncello Shortbread cookies are an indulgent twist on the classic shortbread. These buttery cookies are infused with zesty Limoncello and dipped in rich chocolate, creating a perfect balance of flavors that will elevate your holiday cookie platter. These treats not only look festive but also taste delightful, making them a wonderful addition to your Christmas celebrations.

Instructions:

1. Prepare the Ingredients: Start by gathering all ingredients and ensuring that the unsalted butter is softened to room temperature for easy mixing.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Add Limoncello and Almond Extract: Pour in the Limoncello and almond extract, mixing on low speed until everything is well combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt. Gradually incorporate this dry mixture into the wet ingredients, mixing on low speed until a smooth dough forms. Avoid overmixing for the best texture.
5. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour to help firm it up, making it easier to roll out.
6. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll and Cut Cookies: After chilling, take the dough out of the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use your preferred cookie cutter to cut out shapes and place them on the prepared baking sheet.
8. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them as baking times can vary.
9. Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool completely on a wire rack.
10. Melt the Chocolate: While the cookies are cooling, chop the dark chocolate into small pieces and melt it in a microwave-safe bowl in 30-second intervals, stirring in between until smooth and fully melted.
11. Dip the Cookies: Once the cookies are cooled, take each cookie and dip half of it into the melted chocolate, allowing any excess chocolate to drip off.
12. Garnish: If desired, sprinkle sliced almonds on the chocolate-dipped side of the cookies for added texture and presentation.
13. Set the Chocolate: Place the dipped cookies back onto the parchment paper to allow the chocolate to set. You can refrigerate them for faster setting.
14. Serve and Enjoy: Once the chocolate has hardened, you can dust the cookies with powdered sugar if desired. Arrange them on a festive platter and enjoy these delightful treats with family and friends!

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Coconut Limoncello Shortbread Stars

Coconut Limoncello Shortbread Stars are an enchanting and festive twist on traditional shortbread cookies. Infused with coconut and zesty Limoncello, these buttery cookies boast a delightful crunch and are perfect for holiday celebrations. Shaped like stars and with a light dusting of powdered sugar, they are not only a treat for the taste buds but also a charming addition to your Christmas cookie display.

Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Make certain the unsalted butter is softened to room temperature, which will make it easier to combine with the sugar.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
3. Add Limoncello and Coconut Extract: Mix in the Limoncello and coconut extract, using low speed on the mixer to verify all ingredients are well combined.
4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, shredded coconut, cornstarch, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Be careful not to overmix, as this can affect the texture.
5. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling helps firm the dough, making it easier to roll out.
6. Preheat the Oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
7. Roll and Cut Cookies: After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to approximately ¼ inch thick. Use a star-shaped cookie cutter (or any shape you prefer) to cut out cookies and place them carefully on the prepared baking sheet.
8. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are just lightly golden. Be sure to watch them closely to avoid overbaking.
9. Cool and Dust with Sugar: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust with powdered sugar for an extra festive touch.
10. Serve and Enjoy: These Coconut Limoncello Shortbread Stars are now ready to be enjoyed! Share with friends and family, or package them beautifully as gifts for the holidays.

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Pistachio Limoncello Shortbread Cookies

Pistachio Limoncello Shortbread Cookies are a delightful twist on classic shortbread, combining the nutty flavor of pistachios with the bright, zesty notes of Limoncello. These buttery, crumbly cookies are perfect for sharing during the holiday season, providing both a unique taste and beautiful presentation with their vibrant green color and festive appeal. Serve them at gatherings or package them as thoughtful gifts for loved ones.

Instructions:

1. Prepare the Ingredients: Gather all the necessary ingredients. Confirm your unsalted butter is softened to room temperature, making it easier to mix with the sugar.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process should take about 3-4 minutes.
3. Add Limoncello and Almond Extract: Mix in the Limoncello and almond extract, using a low-speed setting on the mixer to verify all the ingredients are well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground pistachios, cornstarch, and sea salt. Gradually add this dry mixture to the creamed butter, mixing on low speed until a smooth dough forms. Be cautious not to overmix, as this can impact the texture of your cookies.
5. Chill the Dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 1 hour. Chilling the dough will make it easier to roll out and cut.
6. Preheat the Oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
7. Roll and Cut Cookies: Once the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thick. Use a cookie cutter of your choice to cut out shapes and place them carefully on the prepared baking sheet.
8. Top with Chopped Pistachios: If desired, sprinkle chopped pistachios on top of the cookies before baking for an extra crunch and festive look.
9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden. Keep a close eye on them to prevent overbaking.
10. Cool and Dust: After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving for a lovely finish. Enjoy your delightful Pistachio Limoncello Shortbread Cookies!

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Lavender Limoncello Shortbread Stars

Lavender Limoncello Shortbread Stars are a charming and aromatic twist on traditional shortbread cookies. Infused with the delicate floral notes of lavender and the invigorating citrusy flavor of Limoncello, these buttery cookies are not only delicious but also add a whimsical touch to any holiday cookie platter. They are perfect for enjoying with a warm cup of tea or gifting to friends and family during the festive season.

Instructions:

1. Prepare the Ingredients: Gather all your ingredients and confirm the unsalted butter is softened to room temperature for easier mixing.
2. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
3. Add Limoncello and Flavors: Mix in the Limoncello, dried lavender, and almond extract. Start at a low-speed setting to confirm all ingredients are combined smoothly.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, and sea salt. Gradually incorporate this dry mixture into the creamed butter mixture, mixing on a low speed until a dough forms. Be careful not to overmix to preserve the delicate texture of the cookies.
5. Chill the Dough: Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 1 hour. Chilling the dough will help it firm up for easier rolling and cutting.
6. Preheat the Oven: As the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
7. Roll and Cut Out Cookies: Remove the chilled dough from the refrigerator. On a lightly floured surface, roll the dough to about ¼ inch thick. Use a star-shaped cookie cutter to cut out the cookies and place them on the prepared baking sheet.
8. Sprinkle with Sugar: If desired, sprinkle additional granulated sugar on top of each cookie for a touch of sweetness and a lovely sparkle.
9. Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges start to turn lightly golden. Keep a close eye on them to avoid overbaking.
10. Cool and Serve: Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them as a festive treat or package them as gifts!