1 recipe lemon shortbread cookies (see recipe)

In the lemon shortbread cookie recipe, replace the lemon juice with the same amount of limoncello.

Form the dough into two logs each 1 1/2 inches (4 cm) in diameter. Cover in plastic wrap and refrigerate for 1 hour.

On a work surface, cut the logs of dough into ½-inch (1 cm) slices. Arrange on the baking sheets.

Bake one sheet at a time for 12 minutes or until the bottoms and edges of the cookies are slightly golden. Let cool completely on the baking sheet, about 1 hour.

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