Amaretto Butter Cookies

Followed the recipe exactly -- ended up with flat, flaky, broken cookies!!!! Am willing to try again and maybe take the suggestion from one of the reviewers -- that is to make small balls and flatten. Will see if this turns out. Great flavor -- but I ended up with throwing away over half of my cookies. Curious about a chemistry reaction to the dough as it is cold and rainy today. Maybe the gluten in the flour did not work?

I followed the recipe as stated and they turned out really good. They are hard tea cookies. I sprinkled them with a little powered sugar. For a basic tea cookie I give them 5 stars.

I tried these cookies even though I never thought my teenagers would go for them. Ha! They loved them. I did heat and burn off the alcohol in the amaretto before I added it to the cookies and I used an insulated cookie sheet which allowed me to bake the cookie fully without browning the edges. Tasty, chewy, and professional looking! These go in my recipe box.

I found the dough to be very temperamental to work with. You basically need to have it at the perfect temperature to roll: any warmer and it's too sticky, any colder and it's too hard. I ended up making little balls of dough, flattening them a bit with my palms, brushing egg whites on top, and sprinkling chopped slivered almonds on top. They still looked pretty doing it my way! The flavor/texture was great, which made up for the difficult dough.

Truly outstanding! Crisp edges and soft chewy center. I used fresh oranges for grated peel and Amaretto. Wonderful aroma when removing from the oven :) . I found I used 1-2 extra Tablespoons of flour mixed in to take away stickiness when shaping into disks. I froze them for only 5-10 minutes. If frozen longer the dough is stiff and cracks when rolling. My recipe made 4 1/2 dozen cookies. This is definitely going to be a holiday favorite.

Really loved this recipe. The house smelled wonderful while these cookies were baking. Be careful how long you leave the dough in the freezer--if it's too cold, it will crack when you roll it out. I had to knead mine a few times to warm it up and make it pliable before rolling. Also, I cooked mine for about 18-20 minutes, but it could have just been that my oven temp is off. I made half of them at night, and saved the dough in the fridge until the next day, when I baked the rest--they were consistently wonderful.