These delightful buttery cookies are perfect for the holiday. Easy to whip up and so tasty!
1 cup unsalted butter, softened (240g)
½ cup icing sugar (60g)
1teaspoon vanilla extract (5g)
3 tablespoons Amaretto liqueur (45g) optional
21/2 cups all-purpose flour (325g)
1 cup toasted walnuts, finely chopped (130g)
½ teaspoon salt (3g)
Extra Icing sugar for decoration
Preheat oven to 375°F and line a large cookie sheet with parchment paper.
Whisk the flour, ground walnuts and salt together in a small bowl and set aside until needed.
Cream the softened butter and the icing sugar in a mixer with paddle attachment for about 2 minutes or until well combined. Scrape down the sides of the bowl and add in the vanilla extract and Amaretto liqueur and mix again until incorporated.
Next, add in the flour mixture and mix slowly until just incorporated.
Form dough into small 1-11/2 “balls and place on prepared cookie sheet.
Bake for15 minutes - 20. The longer you bake the crispier the cookie will get.
When they’re still warm but cool enough to touch, roll cookies in icing sugar the first time, then roll them again when the cookies are completely cool.
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