Amaretto Shortbread Cookies Recipe
I still can’t get over how buttery these cookies are — they crumble in your mouth and smell faintly of toasted almonds and that flirtatious splash of amaretto. Light, slightly sandy shortbread with a whisper of almond liqueur; perfect with coffee, or for pretending you’re fancy at 9 a.m. No fridge show-offs required, just a sturdy baking sheet and patience for that first cookie to cool.
My husband declared these “the best accident” after I doubled the amaretto once because I misread my own notes. The kids call them “the little happy biscuits” and will hover by the cookie jar like tiny judges. We make a batch whenever someone needs cheering up — new job, scraped knee, or just surviving Monday. They’ve become my go-to easy bake for company, and honestly, I’ve never had a guest leave without a box.
Why You’ll Love This Amaretto Shortbread Cookies Recipe
– They’re impossibly buttery but don’t feel heavy — crumbly, melt-in-your-mouth texture.
– Amaretto gives a grown-up, nutty flavor without having to fold in actual almonds (but you can if you want extra crunch).
– Minimal ingredients, zero fussy techniques — great for a last-minute gift or when you need cookie therapy.
– Freezer-friendly dough and baked cookies mean you can be semi-heroic without trying too hard.
Kitchen Talk
This recipe is the embodiment of “do less, get better results.” I learned that overmixing will make them tough, and also that chilling the dough just long enough gives prettier edges. One time I swapped half the butter for browned butter on a whim; the smell filled the house for hours and the cookies came out with this whisper of caramel that made everyone suspiciously quiet. Also: don’t skip the sprinkle of flaky salt on top unless you hate joy.
These Amaretto Shortbread Cookies are wonderfully buttery with a lovely almond flavor that’s enhanced by the amaretto. They’re easy to make and have that perfect crumbly texture that melts in your mouth, making them a cozy treat for any occasion.
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use plain/all-purpose flour and fine granulated sugar for a smooth, sandy shortbread texture — avoid coarse turbinado here.
– Fats & Oils: Buy a good block butter (not spreadable tubs) — higher butterfat gives better flavor and crumble.
– Nuts & Seeds: If you like a bit of chew, buy sliced or slivered almonds and toast them lightly; they add crunch without overwhelming the amaretto.
– Sweeteners: Stick to granulated sugar in the dough; a little powdered sugar dusting after baking is optional but pretty.
– Specialty Item: Amaretto liqueur (or amaretto-flavored syrup) is the star — snag a small bottle if you don’t already have one; a little goes a long way.
Prep Ahead Ideas
– Make and chill the dough a day ahead; wrap tightly and keep in the fridge so you can slice and bake fresh cookies whenever.
– Portion dough logs and freeze, tightly wrapped; thaw in the fridge for an hour before slicing and baking.
– Store baked cookies in an airtight tin at room temp for up to a week, or freeze for longer — bring to room temp before serving for best texture.
Time-Saving Tricks
– Make dough in a stand mixer so you don’t baby-scrape the bowl — it’s one bowl, one clean-up dream.
– Roll into logs and refrigerate instead of chilling a big disk and rolling later; slice-and-bake is faster and gives uniform cookies.
– Use a silicone baking mat or parchment — no greasing drama or scraping burned bits off pans.
– Don’t rush the cooling: cookies firm up as they cool, so give them 10–15 minutes on the pan before moving.
Common Mistakes
– Overworking the dough: I once tried to “fix” crumbly dough by adding more flour — ended up with hockey-puck cookies. If dough is dry, add a teaspoon of amaretto or milk, not more flour.
– Baking too hot or too long: these go from golden to over-browned fast; watch the edges, not the center.
– Skimping on chill time: slicing warm logs = misshapen cookies. Chill enough so slices hold shape.
– Salt: forget it on top and they taste flat; too much flaky salt and they read salty — I live in the medium.
What to Serve It With
– Strong coffee or a café au lait for dunking — balances the sweetness.
– A spoonful of mascarpone or ricotta with lemon zest for a slightly tangy contrast.
– Fresh berries or a simple compote for a brighter plate.
– Pair with tea for a classic afternoon treat.
Tips & Mistakes
– Use room-temperature butter so it creams quickly but isn’t greasy.
– Don’t overbeat once flour goes in — mix just until combined.
– If cookies spread too thin, chill the sliced rounds briefly before baking.
– If a batch comes out pale, give them 1–2 more minutes and watch the edges.
Storage Tips
Store in an airtight container at room temperature for up to a week; layer with parchment to avoid crumbs merging. Baked and frozen cookies thaw beautifully — pop them in the oven for 3–4 minutes to re-crisp. Cold cookies are still fine for dunking in coffee or eating like a savage for breakfast; no shame.
Variations and Substitutions
– No amaretto? Use 1 tsp almond extract plus 1–2 tbsp milk, but go gentle — extract is potent.
– Browned butter: swap regular melted butter for browned butter for a nutty, deeper flavor — delicious but different.
– Add-ins: fold in 1/3 cup chopped toasted almonds or a handful of mini chocolate chips.
– Gluten-free: try a 1:1 gluten-free baking flour blend, but expect slightly different texture — a bit more tender.
Frequently Asked Questions
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Amaretto Shortbread Cookies Recipe
Ingredients
Main Ingredients
- 1 cup unsalted butter softened to room temperature
- 0.55 cup confectioners' sugar
- 3 tbsp amaretto liqueur almond liqueur
- 1 tsp vanilla extract
- 0.5 tsp almond extract
- 2.25 cup all-purpose flour
- 0.33 cup cornstarch
- 0.5 tsp fine salt
- 0.25 cup sliced almonds for topping, optional
- 2 tbsp coarse sugar for sprinkling
Instructions
Preparation Steps
- Preheat oven to 325°F. Line two baking sheets with parchment.
- Beat butter and confectioners' sugar until smooth and fluffy, about 2 minutes.
- Mix in amaretto, vanilla, almond extract, and salt until combined.
- Whisk flour and cornstarch, then add to the bowl. Blend just until a soft dough forms.
- Chill dough 15 minutes to firm slightly for easier rolling.
- Roll dough between parchment to 1/4-inch thickness. Cut 2-inch rounds or shapes.
- Arrange on sheets 1 inch apart. Sprinkle with coarse sugar and almonds, pressing gently.
- Bake 12–14 minutes, until edges look set and barely golden. Do not overbrown.
- Cool 5 minutes on the sheet, then move to a rack to cool completely.
Notes
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