Limoncellos

• FOR THE COOKIES:
• 3/4 cups Butter, Softened
• 1/3 cups Sugar, Plus More For Sprinkling
• 1/4 teaspoons Salt
• 1 Large Egg
• 1/2 teaspoons Lemon Extract
• 2 Tablespoons Lemon Curd
• 1 Lemon, Zested
• 1 Tablespoon Limoncello
• 3 drops Yellow Food Coloring
• 2-1/3 cups All-purpose Flour
• FOR THE FILLING:
• 1/2 cups Ricotta
• 1/4 cups Marscapone
• 1 teaspoon Lemon Extract
• 1 Lemon, Zested
• 1 Tablespoon Limoncello
• 4 cups Confectioners Sugar
• 1/3 cups Heavy Cream

1. Preheat oven to 400u0b0F. Cream butter and sugar together until light and fluffy, 3-5 minutes. Then beat in salt, egg, lemon extract, lemon curd, lemon zest, limoncello and food coloring. Scrape the bowl and beat again to combine. Slowly add flour until just combined.
2. Scoop dough into a cookie press. Press the cookies onto parchment-lined baking sheets. Sprinkle with sugar. Bake for 7-8 minutes. Cool for 2-3 minutes on the cookie sheets before moving.
3. For the filling, place the ricotta, mascarpone, lemon extract, zest and limoncello into a bowl and beat until smooth and creamy. Add the sugar, alternating with the cream, and whisk until thickened and light.
4. Spread filling between cookies. Enjoy the sweet and the tangy of a limoncello cookie.

butter, sugar, ubc, egg, lemon extract, lemon curd, lemon, allpurpose, filling, ricotta, ubc, lemon, lemon, confectioners sugar, heavy cream

Taken from tastykitchen.com/recipes/desserts/limoncellos/ (may not work)