This is a classic Christmas almond shortbread cookie with amaretto.
Ingredients
- unsalted butter at room temperature: 1 cup
- confectioners' sugar: 1 cup
- orange zest: 2 tsp (grated)
- amaretto liqueur: 1 tsp
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- sifted all-purpose flour: 2 cups
- almonds, lightly: 0.75 cup (toasted, sliced, optional)
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
