Homemade Limoncello with Pistachio Chocolate Chip Shortbread Cookies

There’s reason for celebration because my batch of homemade limoncello is ready, just in time for David’s birthday! I started the limoncello on August 16th and it was ready last Saturday (November 3). The recipe is from Joanne Weir and takes 80 days to cure. Made from lemon peels, 2 bottles of 100-proof vodka and some simple syrup, this limoncello recipe is easy to make, yielding crisp and bright flavors. My Mom has been making it for years so it was fun to carry on the tradition with my first batch here. An Italian classic, limoncello is served ice cold and sipped after dinner. I made pistachio chocolate chip shortbread cookies for something decadent and sweet. They offer a buttery, rich texture and pair well with the lemony, smooth alcohol. The shortbread cookie recipe is from Martha Stewart, with an added 1/3 cup each of the nuts and 60% cacao chocolate chips, both chopped. Be sure to roll the cookie sides in sugar (used turbinado for texture).

Speaking of sugar, you may remember from the Day 40 post that I used organic sugar in the simple syrup, which changed the color from the usual light golden (as shown here with Mom’s May vintage) to a tea color. Thankfully the color lightened considerably, but it is still darker than normal. I’m happy to report that the flavor is uncompromised.

The recipe yields 12 cups of lemony goodness. To make the bottle filing easier, ladle the limoncello into a measuring cup with a spout, place a medium funnel in the bottle and pour slowly, leaving an inch of space at the top. I found the long neck (small and large) limoncello bottles with red-capped corks at World Market; they also sell bottles with a clamp stopper, shown here.  Pier1 has some vintage-looking bottles with corks, and Amazon sells the clamp stopper bottles, plus more.
Store the bottled limoncello in the freezer.

Aside from waiting, the only labor involved is peeling all the lemons on Day 1. To recap from my earlier posts, here’s the abbreviated 80-day limoncello process (click on links for blog posts and recipe):
· Day 1: Add peels from 15 lemons to a 1-gallon jar, add 100-proof vodka
· Day 40: Add simple syrup and more 100-proof vodka
· Day 80: Strain mixture and bottle. Store in freezer and serve ice cold in small glasses

You can buy pre-made tags for your limoncello bottles, or quickly make your own:
o    Use beige heavy card stock, cut strips then pieces of the desired size
o    Cut the edges with wavy lines instead of straight 
o    Hole punch the top, use a highlighter to color the outer edge
o    Make horizontal lines inside the color and add a line around the inside edge
o    Finish it off with some interesting yarn (alpaca/wool yarn shown here), ribbon or colored raffia and if desired, make it long enough to tie a bow at the end knot

Done! Bottle tags are ready for use.

I believe a few friends have made a batch of limoncello after I posted and would love to hear how theirs turned out – friends, are you listening? Always love it when you share. How about you, did you start a batch, or have you made some before? Not just for the holidays, limoncello is wonderful on Valentine’s Day, for birthdays (including yours!) or just because.  Do make some, and please share.

Cheers, and Happy Birthday to my man!

Eat well and share the love!

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7 responses to “Homemade Limoncello with Pistachio Chocolate Chip Shortbread Cookies

  1. Great to see the limoncello is done! And those cookies… those look SO good!

  2. I want those cookies in my mouth…..Right now!! I think they would also be great with tea – as in for breakfast. Thanks for illustrating how to make the tags. Sometimes I get lost along the way, so it’s helpful to have instructions to refer to. Happy Birthday David!!

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