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Amaretto Butter Cookies

Source of Recipe


Sunset






List of Ingredients



• 1 cup butter (1/2 lb.), at room temperature
  
• 1 cup sugar
  
• 1 large egg, separated
  
• 3 Tbsp almond-flavor liqueur (amaretto) or 1 tsp almond extract
  
• 2 tsp grated orange peel
  
• 2 cups all-purpose flour (approx.)
  
• 1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 1-1/4 cups sliced almonds
  






Instructions



1. In a large bowl, with an electric 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 12x15-inch baking sheets. Gather excess dough into a ball, re-roll, 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-degree 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 15 minutes, then use a wide spatula to transfer to racks to cool completely.
   
   Makes 3 dozen cookies.