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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup finely chopped almonds (optional)
1 cup butter
1/2 cup confectioners sugar
2-1/2 cups flour, lightly spooned and swept
1/2 tsp salt (I used sea salt -- it has minerals)
1/2 tsp almond extract
1/4 cup amaretto liqueur
1/2 to 1 cup confectioners sugar for rolling
Preheat oven to 350. Have all ingredients at room temperature before starting. Line cookie sheets with parchment paper.
In a medium bowl, cream together the butter and 1/2 cup confectioners sugar until smooth. Stir in the flour and salt and blend well, then mix in the liqueur and extract. Fold in the chopped almonds if desired. Roll the dough into walnut-sized balls. (I used a rounded measuring teaspoon.) Place the cookies 2 inches apart on the parchment-lined cookie sheet.
Bake for 12-15 minutes, or till cookies are set and begin to crack. (Mine took 12 minutes, and I tested them with a toothpick in the center, just like for a cake.) Remove cookies from oven and let them cool on baking sheet for 5 minutes before removing them to a wire rack.
Before setting them on the wire rack, carefully roll them in powdered sugar. (They are tender and can break easily.) After cookies are completely cool, roll them again in powdered sugar.
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AMARETTO BUTTER BALLS
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup finely chopped almonds (optional)
1 cup butter
1/2 cup confectioners sugar
2-1/2 cups flour, lightly spooned and swept
1/2 tsp salt (I used sea salt -- it has minerals)
1/2 tsp almond extract
1/4 cup amaretto liqueur
1/2 to 1 cup confectioners sugar for rolling
Preheat oven to 350. Have all ingredients at room temperature before starting. Line cookie sheets with parchment paper.
In a medium bowl, cream together the butter and 1/2 cup confectioners sugar until smooth. Stir in the flour and salt and blend well, then mix in the liqueur and extract. Fold in the chopped almonds if desired. Roll the dough into walnut-sized balls. (I used a rounded measuring teaspoon.) Place the cookies 2 inches apart on the parchment-lined cookie sheet.
Bake for 12-15 minutes, or till cookies are set and begin to crack. (Mine took 12 minutes, and I tested them with a toothpick in the center, just like for a cake.) Remove cookies from oven and let them cool on baking sheet for 5 minutes before removing them to a wire rack.
Before setting them on the wire rack, carefully roll them in powdered sugar. (They are tender and can break easily.) After cookies are completely cool, roll them again in powdered sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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