Amaretto Shortbread Cookie recipe

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Ingredients

1 cup unsalted butter at room temperature
1 cup confectioners' sugar
2 teaspoons grated orange zest
1 teaspoon amaretto liqueur
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups sifted all-purpose flour
¾ cup sliced almonds, lightly toasted

Nutrition Info

145.3 calories
carbohydrate: 13.9 g
cholesterol: 20.3 mg
fat: 9.3 g
fiber: 0.6 g
protein: 1.8 g
saturatedFat: 5 g
servingSize: -
sodium: 25.6 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl, beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.

  2. Preheat the oven to 325 degrees F (165 degrees C).

  3. Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.

  4. Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe Yield

24 servings

Recipe Note

This is a classic Christmas almond shortbread cookie with amaretto.

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