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Butter: Amaretto Butter Cookies

Source of Recipe

Gary Connor


List of Ingredients

1 cup (1/2 lb.) unsalted butter,at room temperature
1 cup sugar
1 large egg, separated
3 tablespoons almond-flavor liqueur, such as amaretto, or 1 tablespoon almond extract
2 teaspoons grated orange peel
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sliced almonds




Recipe

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.

2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.

3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

4. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.

5. Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Per cookie: 119 cal., 54% (64 cal.) from fat; 1.6 g protein; 7.1 g fat (3.5 g sat.); 12 g carbo (0.3 g fiber); 78 mg sodium; 20 mg chol.

YIELD: 3 Dozen