Amaretto Shortbread Cookie

  4.0 – 5 reviews  • Amaretto

This traditional amaretto-infused almond shortbread treat is made for Christmas.

Prep Time: 30 mins
Cook Time: 15 mins
Additional Time: 1 hr 10 mins
Total Time: 1 hr 55 mins
Servings: 24
Yield: 24 servings

Ingredients

  1. 1 cup unsalted butter at room temperature
  2. 1 cup confectioners’ sugar
  3. 2 teaspoons grated orange zest
  4. 1 teaspoon amaretto liqueur
  5. 1 teaspoon vanilla extract
  6. ¼ teaspoon salt
  7. 2 cups sifted all-purpose flour
  8. ¾ cup sliced almonds, lightly toasted (Optional)

Instructions

  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.

Nutrition Facts

Calories 145 kcal
Carbohydrate 14 g
Cholesterol 20 mg
Dietary Fiber 1 g
Protein 2 g
Saturated Fat 5 g
Sodium 26 mg
Sugars 5 g
Fat 9 g
Unsaturated Fat 0 g

Reviews

Joseph Gomez
What a waste of ingredients! This recipe when followed yielded me crumbly flakes of dough. No amount of combining, rolling, shaping kept this ‘dough’ together. After baking for 12 minutes I could at least try to flatten slightly, but only the butter had melted, the dough still hadn’t cooked. Even after another 10 minutes baking, cooling on a cookie sheet and hoping against hope I’d actually get a shortbread cookie, I picked up one to have it completely crumble in my fingers. As I said…a total waste of ingredients and my time.
Maria Bailey
I made these cookies because we like amaretto. I liked the cookies alot and so did family. I only used the chopped almonds in the cookie …not on top…thanks
Mary Chen
I added just a touch more amaretto, and then dipped one side in chocolate for an added zing. Great recipe
David Davis
This is a delicious little shortbread cookie to add to this year’s holiday cookie platter. I followed Linda T’s lead and added the almonds on the top to add interest, and it lets anyone with nut allergies know that nuts are involved.
Brittany Baker
I wanted to keep the almonds really visible in the cookie, so I didn’t stir them in, but rather pressed the dough balls into the almonds so they embedded in the dough. These were delicious .. next time I would add more orange zest.

 

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