Amaretto Butter Cookies

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READY IN: 1hr 45mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
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