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Amaretto Cookies

1/2 cup margarine
1 cup sugar
1 large egg
2 tsp almond extract
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

In a large bowl, with electric mixer, beat margarine with sugar
until well blended. Add egg and extracts and beat until light and
fluffy, about 2 minutes. Add flour and salt and beat until well
combined (mixture will be crumbly) Turn mixture onto lightly
floured surface and form into a ball. Wrap and refrigerate at
least one hour.

Preheat oven to 350F. Using floured rolling pin, roll 1/2 of the
dough on a well floured surface until slightly less than 1/4 thick.
Cut into shapes using well floured cookie cutters and arrange about
1 apart on ungreased baking sheets. Repeat with remaining dough.

Bake 12 minutes until the edges are lightly golden. Cookies should
not brown. Let stand one minute. Remove cookies to wire rack and
cook completely.

If desired, glaze cookies with 1/2 cup confectioners sugar, 1-1/2
tsp water, and 1 drop food coloring. With pasty brush, brush tops
of cookies with sugar mixture, then let dry before storing in an
airtight container.

Variation: For delicate orange cookies, substitute 2 teaspoons
orange extract for almond extract.

For quick cookies, dough can be kept in refrigerator until needed.
Roll out and bake as above.

Notes: Makes very good crisp cookies. Hold a shape or mold very


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1 of 5 people found the following review helpful:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)
Something missing, April 1, 2004 - 06:26 PM
Reviewer: Robert from Pittsburgh, PA
There was no mention of how much amaretto to put in this recipe!

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