WOW! These cookies lasted 30 minutes in my house. They are delicious! I had to use hazelnut liquer (didn't have amaretto) and I also put a couple sliced almonds on top of the cookies before they baked. Great, EASY recipe! Thank you!!

These cookies were excellent! I took the advice of another reviewer who said they don't spread and rolled them into little balls and then pressed them flat. I also pressed a couple of sliced almonds into the top of each before baking and then sprinkled with cinnamon and sugar when they came out of the oven. My hubby called them "almond snickerdoodles" and we devoured the whole batch before the evening was over. Definately will be making these again and again!

I just pulled these out of the oven. This was such a simple recipe. Once everything was mixed together, I kept thinking I was forgetting something, but I wasn't. Simple, simple, simple. I, too, did not have amaretto, so I substituted almond extract. Considering that my spatial ability sucks (not thinking one tiny little teaspoon was enough dough), the cookies turned out very well. I also doubled the recipe - allowing me to make a bit bigger cookies. All in all, an excellent and yummy recipe.

These are fantastic. Used almond or amaretto extract instead of liquor. Toasted the almonds as everyone said. I've made these about 4 times now and everytime they go quickly. Place the three almonds on top for deco and presentation is complete.

Awesome cookie! I made them into little thumbprints and added peach preserves to the tops after they were cool. Yummy!

I just made these cookies and they are pretty good. As I am only 18, I could not purchase the liquor to put in them so I used almond extract instead(about 2 tsp). I took advice from other reviews and lowered the heat to 350 and baked for about 9 minutes. I also reduced the flour to a bit more 1 cup and added cinnamon for some extra flavoring. My whole house smells like almonds now and I love it! These cookies look plain but taste delicious. I will definitely be making these again.

I loved this recipe. I added a little extra amaretto, some flax seed, toasted the almonds and sprinkled them in confectioner's sugar. They disappeared! I had to make a second batch right away.

I followed the recipe exactly since it was the first time I made these cookies and they weren't bad. They had a nice mild flavor. I think next time I will follow the advice of others and add a bit more amaretto and toast my almonds to bring out the flavor a bit more since that is what I am after. They also weren't exactly a pretty cookie, perhaps they could be rolled into balls and pressed down with a fork to give them a nicer shape? They are definitely worth trying again.

The reviews about doubling the almonds were right on. I also substituted toasted hazlenuts in one batch (still used the amaretto, but did not use the almond flavoring). I've also made them with a bit of orange glaze on top - very tasty.

I also had to lower the temperature to get these to cook through without burning the bottoms. Toasted the almonds to bring out the flavor better. Recipe has too much flour so cookies are dry. I started with the Ammeretto but after tasting added an additional teaspoon of Almond extract and the flavor still wasn't quite strong enough.

ok, didn't look like the picture though.

Not enough almond flavor. I made a 2nd batch and replaced the amaretto with 1/4 tsp. almond extract. I also didn't find the dough thin enough to cook through at that temperature and time.

Following advice from others, I toasted the almonds - 3-4 min at 375F, doubled the almonds in the original recipe and cut the flour to 1 cup. I also added about 1/2 tsp cardamom for a little different flavor. I baked them at 375 for about 12 mins, though I might let them go a little longer next time. (I made the cookies larger so longer bake time needed - yield 18).

Really good stuff.

they tasted a little oily and they didn't have a great texture. Extra points for good aroma.