PIEDMONTESE "NO BAKE" CHOCOLATE AMARETTO COOKIES
Provided by Michael Chiarello : Food Network
Categories dessert
Time P1DT10m
Yield about 4 to 6 servings
Number Of Ingredients 6
Steps:
- Crush cookies into crumbs. Cream together butter, amaretto, and sugar, sift in cocoa powder. Add amaretti crumbs and mix well. Fold in nuts and roll in parchment or waxed paper as you would a compound butter. Refrigerate overnight. Slice and serve cold.
AMARETTO COOKIES (NO BAKE)
Yummy Adult Only Cookies! Since the amaretto liquor is not baked, it is at full strength at 50% proof. (*Note: Cooking time is fermenting time). :D
Provided by AcadiaTwo
Categories Dessert
Time P3DT15m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 60.3, Fat 3, SaturatedFat 0.2, Sodium 20.3, Carbohydrate 7.9, Fiber 0.7, Sugar 6.2, Protein 1.3
AMARETTO BUTTER COOKIES
These cookies are decorated with sliced almonds and flavored with orange peel and almond-flavor liqueur. Makes a wonderful holiday cookie. Delightful! From Sunset.
Provided by Bev I Am
Categories Dessert
Time 1h45m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
- Add egg yolk, liqueur, and orange peel and beat until well blended.
- In another bowl, mix 2 cups flour, baking powder, and salt.
- Add to butter mixture; stir to mix, then beat until well blended.
- Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
- Unwrap dough.
- On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
- With a floured, 2-inch round cutter, cut out cookies.
- Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
- Gather excess dough into a ball, reroll, and cut out remaining cookies.
- In a small bowl, beat egg white with 1 teaspoon water to blend.
- Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
- Bake cookies in a 325° regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
- Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Nutrition Facts : Calories 112.6, Fat 6.9, SaturatedFat 3.4, Cholesterol 19.4, Sodium 59.6, Carbohydrate 11.5, Fiber 0.6, Sugar 5.7, Protein 1.6
AMARETTO CHEESECAKE COOKIES
Make and share this Amaretto Cheesecake Cookies recipe from Food.com.
Provided by Bekah
Categories Bar Cookie
Time 55m
Yield 16 Bars
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine flour and brown sugar.
- Cut in butter until mixture forms fine crumbs.
- Reserve 1 cup crumb mixture for topping.
- Press remainder over bottom of ungreased 8 inch square baking pan.
- Bake for 12-15 minutes at 350 or until lightly browned.
- In mixer bowl, thoroughly cream together cream cheese and granulated sugar.
- Add egg, amaretto, and vanilla; beat well.
- Spread batter over partially baked crust.
- Combine almonds with reserved crumb mixture; sprinkle over batter.
- Bake for 20-25 minutes.
- Cool and cut into squares.
- ENJOY!
Nutrition Facts : Calories 162.8, Fat 10.7, SaturatedFat 6, Cholesterol 40.3, Sodium 86, Carbohydrate 14.4, Fiber 0.5, Sugar 7.7, Protein 2.8
AMARETTO APRICOT COOKIES
This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls!
Provided by breezermom
Categories Drop Cookies
Time 50m
Yield 7 dozen
Number Of Ingredients 12
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.
AMARETTO COOKIES
Make and share this Amaretto Cookies recipe from Food.com.
Provided by Wendy W88
Categories Dessert
Time 1h15m
Yield 4 dozen cookies
Number Of Ingredients 5
Steps:
- Combine almonds, oil, sugars, and lightly beaten egg whites in medium bowl.
- Knead mixture until dough is firm.
- Moisten hands and form dough into 1" balls.
- Place balls on parchment covered baking sheet and bake at 250* for about 60 minutes, on bottom rack in oven.
- Place cookies on cooling rack and dust with powdered sugar while still warm.
Nutrition Facts : Calories 492.9, Fat 28.8, SaturatedFat 2.2, Sodium 43.4, Carbohydrate 51, Fiber 5.9, Sugar 42.4, Protein 14.3
AMARETTO COOKIES
Package these crunchy cookies in a gift box with a pound of your favorite coffee beans. Look for almond paste on your supermarket's baking aisle, and for best results, don't substitute marzipan, which is sweeter and more finely textured, in place of the paste. Recipe courtesy of Cooking Light.
Provided by seahorse73
Categories Drop Cookies
Time 35m
Yield 40 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°.
- Place granulated sugar and almond paste in a large bowl; beat with a mixer at medium speed until almond paste is broken into small pieces.
- Add amaretto and egg whites; beat on high speed 4 minutes or until smooth.
- Chill batter for 20 minutes.
- Drop batter by teaspoonfuls 1 inch apart on parchment paper-lined baking sheets.
- Sprinkle evenly with turbinado sugar.
- Bake at 350° for 10 minutes or until edges of cookies are golden brown.
- Cool completely on pans; carefully remove cookies from parchment.
- Cool on wire racks.
Nutrition Facts : Calories 44.3, Fat 1.5, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 7.5, Fiber 0.2, Sugar 6.9, Protein 0.7
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