lemoncello sorbet

 

 

Ice Cream Maker

If you don’t have one of these, you need one of these.  This old gem has been used over and over making one favorite after another no matter the season.  Makes a fabulous wedding gift.

Lemoncello Sorbet

4 fresh lemons

1 cup sugar

2 tablespoons lemoncello (Use the real stuff.  You’ll drink the rest another day. Promise.)

1/4 cup light corn syrup

2 1/2 cups very cold water

Grate the zest from one lemon and set aside.

Juice the lemons, including the one you zested.  Save the pulp, discard the pits.

Stir the sugar, lemoncello and corn syrup into the cold water until the sugar dissolves. Stir in the lemon juice and zest.

Transfer mixture to ice cream maker and freeze.  Do not taste while freezing.  You won’t be able to stop once you start.

enjoy xo

almond shortbread thumbprint cookies

 

Almond Shortbread Cookies

Really should have left the cup of coffee in the picture.  Yes, you can make these beauties yourself.  Very simple.  Don’t bother trying to put any up in the freezer.  The will be gone before you can package them up.

Almond Shortbread Thumbprint Cookies

Cookies:

1 cup butter, softened to room temperature

2/3 cup sugar

2 cups flour

1 teaspoon almond extract (Please, don’t use imitation)

Approximately 1/2 cup any flavor jam  (I used my homemade Strawberry)

Glaze:

1 cup powdered sugar

1-2 tablespoons milk

1 teaspoon almond extract

Preheat oven to 350 degrees.  Cream together the butter and sugar.  Add extract.  Add flour.  Form dough into a ball and wrap in film.  Refrigerate for one hour.

Roll the dough into 1″ balls and place onto parchment lined baking sheet.  Press down the top of each cookie and use your thumb to create a small indent.  After all the indents are made, fill each with about 1/2 teaspoon jam.

Bake for approximately 10 minutes removing cookies from oven just before they are browned.  Let cool on baking sheet for just a couple of minutes and then remove to wire cooling rack.  Honestly, you can just put them on your clean kitchen counter if you don’t have a rack.

To make Glaze, add almond extract to the powdered sugar.  Then slowly add milk stirring constantly until mixture has the consistency of icing.  It should drizzle off the tip of your spoon-not runny and not too thick and just perfect.

When cookies are completely cooled, drizzle icing over the tops.

enjoy xo