Best 8 Amaretto Cookies Recipes

AMARETTO APRICOT COOKIES

Steps:

• Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well.
• Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
• Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely.
• Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.

SPICED POACHED PEARS WITH CRèME FRAîCHE AND AMARETTO COOKIES

Steps:

• In a large pot, combine sugar with 8 cups water and bring to a boil over high heat. Add the cinnamon, cloves, vanilla, star anise, and lemon, stir until the sugar is dissolved.
• Add the pears to the liquid and reduce heat to low. Cover and simmer the pears until tender, about 20 to 25 minutes. Remove pot from heat and let the pears cool in their liquid at room temperature.
• When ready to serve, use a slotted spoon to transfer pears to serving platter. Top with a dollop of crème fraîche, amaretti cookie crumbs, and a light dusting of cinnamon.

APRICOT AND NUT COOKIES WITH AMARETTO ICING RECIPE - (4.3/5)

Steps:

• In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours. Preheat the oven to 350°F. Line 2 heavy baking sheets with parchment paper. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing. Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur until the mixture is of drizzling consistency. Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes. Per cookie (24); Calories: 139; Total Fat: 5 grams; Saturated Fat: 2.5 grams; Protein: 1 gram; Total carbohydrates: 21 grams; Sugar: 15 grams; Fiber: 0.5 gram; Cholesterol: 19 milligrams; Sodium: 99 milligrams

AMARETTO-ALMOND BLISS COOKIES

Steps:

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add egg; mix well. Stir in Amaretto and almond extract. , Combine the flours, baking powder, baking soda and salt; gradually add to butter mixture and mix well. Stir in chocolate chips and almonds. , With lightly floured hands, shape into 1-in. balls. Place 2 in. apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. , Bake at 350° for 7-9 minutes or until tops are cracked and bottoms are lightly browned. Remove to wire racks.

AMARETTO COOKIES (NO BAKE)

Steps:

• Mix the first six ingredients together until well blended.
• Form dough into 1/2" balls and roll in colored granulated sugar.
• Place in a metal cookie tin on either parchment or waxed paper to ferment for about 3 days. (Most of my cookies were eaten the same day I made them). Enjoy!

AMARETTO CHUNK COOKIES

Steps:

• 1. Preheat oven to 375. On waxed paper combine flour, baking soda, baking powder & salt. 2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Bat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture until blended, stir in chocolate chips, coconut & almonds. 3. Drop dough by heaping table spoons 2 inches apart on un greased cookie sheet. Bake 10-12 mins (8mins) until golden around edges. Transfer to wire racks to cool.

APRICOT AMARETTO COOKIES

Steps:

• ~ Preheat oven to 350 degrees. Sift flour with baking soda. In a bowl, beat butter and sugar until fluffy. Add egg and 1 tablespoon of Amaretto. Add flour mixture, beat in oats, apricots, and almonds. Drop by rounded tablespoons onto greased baking sheet for 10 minutes or until golden. Cool for 1 minute then remove. Stir together icing sugar and enough Amaretto to make drizzling consistency. Drizzle over cooled cookies.

KAHLUA & AMARETTO OR BAILEY'S CHOCOLATE COOKIES

Steps:

• 1. melt the 1/4 c butter and the chocolate chips in a double boiler, or stainless steel bowl over boiling water. Stir until just melted.
• 2. whisk the eggs Liquors and the 3 TB of sugar together. Add the nuts to egg mixture.blend well.
• 3. In another bowl sift the baking powder,salt,and flour together. Set aside.
• 4. whisk the melted chocolate in to the egg mixture. Stir in flour a little at a time in to the mixture, and blend well. Dough will be like brownie batter. Refrigerate dough until it stiffens up enough to make cookie balls. The larger the bowl the better. It will cool quicker.
• 5. make balls out of cookie dough about an inch wide. Roll in powdered sugar,and place on greased cookie sheet. Bake at 350 degree's until centers crack (about 10 minutes ) while baking I put dough back in fridge to keep iit cold. Remove cookies from oven and cool. Leave on pan to cool. Do not over bake. Centers should still be soft and a bit gooey.
• 6. Remove cookies to a plate or wire rack. You may dust with additional sifted powdered sugar if desired. . Serve and enjoy!