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Inspiration for this recipe came to me after enjoying a white chocolate and limoncello cupcake while visiting my daughter in San Francisco. Limoncello and white chocolate are a match made in heaven. You may use store-bought limoncello or make your own with THIS RECIPE.

I brought these sweeties to a neighborhood luncheon last week to test them out, and since they were a hit, I will be making them tomorrow, along with this puff pastry appetizer, on Channel 3-  Your Life A to Z.          I hope you can tune in at 10:00 AM Tuesday morning.

Oh, and please note, there are only six ingredients – seriously, these are “easy-breezy”!

White Chocolate and Limoncello Cookies

1 cup heavy whipping cream
14-ounces white chocolate, finely chopped
Zest of 1 lemon
3/4 cup sugar
2 sheets (1 package) puff pastry
1  1/2 tablespoons cold limoncello liqueur
1 teaspoon additional lemon zest

In a 4-cup glass measuring cup or a large microwave-safe bowl, heat the cream to the point just before it boils, between 2 and 3 minutes, depending on your microwave.  Add the white chocolate to the hot cream and let stand for 4 or 5 minutes before whisking the mixture to blend completely.

Cover and chill for at least 2 hours before using.

Combine the zest of 1 lemon with 3/4 cup of sugar.  Set aside.

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper or Silpat mats.

Sprinkle a work surface with 3 tablespoons of the lemon sugar and place one sheet of puff pastry on top.  Sprinkle the top of the puff pastry with another 3 tablespoons lemon sugar and roll out just enough to even out the seams in the dough and to press in the sugar mixture into both sides of the puff pastry dough.  Use a 2  1/2-inch round cookie cutter and cut out rounds.

Place the rounds on the prepared baking sheets.  Repeat with remaining puff pastry sheet and remaining lemon sugar mixture. You should end up with about 30 rounds. Prick the rounds all over with a fork and place in the oven to bake for approximately 15-18 minutes or until they are lightly browned on top.

Set aside to cool.

Remove the white chocolate cream from the refrigerator and transfer to the bowl of standing mixer.  Using the whisk attachment, beat the mixture until it becomes stiff.  Mix in the 1 teaspoon fresh lemon zest and the limoncello, combine well.

Transfer the mixture into a pastry bag fitted with a star tip and pipe a swirl onto the top of each cookie round.

Top the cookies with white chocolate shavings.  Chill until you are ready to serve.

Makes about 30 cookies

To make chocolate shavings you will need a block of white chocolate.  Heat a block of chocolate in the microwave on low for just a few seconds.  Run a vegetable peeler along the softened chocolate to create shavings.

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1 lisa { 09.12.11 at 1:20 PM }

Perfect title for this posting–can’t wait to try them! I’m having a baby shower soon and these might have to be on the menu:) Thanks Linda!

2 Linda Hopkins { 09.12.11 at 1:46 PM }

Oh, we missed you, Lisa! These would be perfect for a baby shower! You could add a drop of pink or blue to the white chocolate mix, if you’d like.

3 Grandma H. { 09.12.11 at 2:33 PM }

Glad to hear that your TV career is still alive. Wish I could watch.

4 Marissa { 09.12.11 at 3:45 PM }

Where was I during this white chocolate and limoncella cupcake?!

Send me cookies?

5 Linda Hopkins { 09.12.11 at 4:57 PM }

You were at work, sorry! Again, since these have to be refrigerated, not good for shipping…. but you will LOVE tomorrow’s post and promise. xoxo

6 Shelley { 09.17.11 at 4:21 PM }

This looks sinfully good! Could you please incorporate this one in next summer school’s menu so Elizabeth can make me some? 🙂

7 Linda Hopkins { 09.17.11 at 4:25 PM }

Good idea, Shelley. Will do! But in case I forget (it happens) have Elizabeth remind me and I’ll be sure we make them. 🙂

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