Limoncellos

Preheat oven to 400ºF. 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.

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.

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.

Spread filling between cookies. Enjoy the sweet and the tangy of a limoncello cookie.