Amaretto Shortbread Cookies Recipe
Buttery shortbread scented with amaretto and almond, finished with a delicate crunch on top. Perfect with coffee or tea.
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Servings:
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
Variation: Drizzle cooled cookies with melted dark chocolate, or add 1 tsp orange zest to the dough for a citrus accent. Storage: Keep in an airtight tin at room temperature up to 1 week, or freeze baked cookies for 2 months.
This recipe is an original creation inspired by classic Amaretto Shortbread Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.