Amaretto Cream Strawberries (Cookies)
Ready In: 2 hrs 30 mins
Yields: 5 dozen
Ingredients
- 1 cup butter or 1 cup margarine, softened
- 1⁄2 cup sifted confectioners' sugar
- 1 teaspoon Amaretto
- 2 1⁄4 cups sifted all-purpose flour
- 2⁄3 cup ground blanched almond
- green food coloring
- red sugar crystals
Amaretto Butter Cream
- 1⁄4 cup butter or 1⁄4 cup margarine, softened
- 2 tablespoons amaretto liqueur
- 1 tablespoon heavy cream
- 2 cups sifted confectioners' sugar
Directions
- Beat together butter, confectioners' sugar, and Amaretto liqueur until smooth.
- Stir in flour and almonds until well blended.
- Chill about 1 hour.
- Preheat oven to moderate (350 F).
- Roll dough, half at a time, on floured surface, to a 1/4 inch thickness.
- Cut out with a small floured spade or heart shaped cutter.
- Transfer with spatula to greased cookie sheets, spacing 1/2 inch apart.
- Bake for 10 minutes or until lightly browned around edges.
- Transfer to wire racks; cool.
- Store in tightly covered container for up to 2 weeks.
- Prepare Amaretto Butter Cream as follows:.
- Combine softened butter, Amaretto, heavy cream and confectioners' sugar in a small bowl.
- Beat until well blended.
- Reserve half butter cream plain; tint remainder pale green with food coloring.
- Frost cookies with plain butter cream.
- Dip in red sugar crystals or sprinkle crystals heavily over frosting, pressing in slightly.
- Using a cake decorator with a small round tip, or a plastic bag made into a cone, fill with green tinted butter cream.
- If using a plastic bag, cut the tip off the cone to make a small opening.
- Pipe a green stem and long points to resemble a strawberry hull on top of each cookie.
- (Or just frost the cookies with plain Amaretto butter cream frosting and use sliced, fresh strawberries on top.).
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