Amaretto Sours Cookies
1/2 cup vegetable shortening
3/4 cup powdered sugar
1 egg yolk
3 tbs Amaretto di Saronno, divided
3 tbs fresh lemon juice
1 tbs grated lemon zest
2 cups all-purpose flour
1 tsp baking powder
1 egg white, lightly beaten
1/2 cup unsalted, skinned almonds, finely ground
Beat shortening and powdered sugar in a medium bowl until smooth. Add egg yolk, 2 tablespoons of the Amaretto, lemon juice, and lemon zest, and mix well. Sift together flour and baking powder and beat into mixture until combined. Cover with plastic wrap and chill 1 hour.
Preheat oven to 350 degrees F. Lightly spray 2 baking sheets with nonstick cooking spray.
Drop dough by heaping tbs 2 inches apart on prepared baking sheets. Flatten each cookie with the bottom of a drinking glass. Whisk together egg white and remaining 1 tbs Amaretto. Lightly brush the top of each cookie with egg white and sprinkle with almonds.
Bake 10 minutes, or until golden brown. Transfer cookies to a wire rack and cool. Store at room temperature in an airtight container. Yield: 30 cookies