Zest of 1 lemon.
1 1/2 tsp of pure vanilla extract.
150g (2/3 cup) butter.
100g (1/2 cup) powdered sugar.
60g (3) egg yolks.
300g (2 1/3 cups) 00 or cake flour, plus more for dusting.
In a stand-up mixer, combine the butter, powdered sugar, zest and vanilla, then incorporate the egg yolks and flour. Place the dough onto a lightly floured surface and knead briefly. Wrap in plastic wrap or wax paper and place in refrigerator for 30 minutes. Remove from fridge. On a lightly floured board, roll to 1/4" thick and cut into rounds. Bake at 350-degrees for about 15 minutes, until golden brown. Allow to cool completely, then pipe with Limoncello cream and serve.