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    • #338759
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      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
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