Recipe by Michele O'Sullivan
"Yummy and good anytime. These butter cookies are flavored with almond liqueur and can be rolled in any type of nuts before baking."
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2 1/2 cups
finely chopped almonds
confectioners' sugar for rolling
This recipe has been revised to list 1/2 cup confectioners' sugar in the ingredients list, which is creamed together with the butter in step 2 of the directions. An additional 1/2 cup confectioners' sugar is used for rolling. - The Staff
This cookie was horrible...it was the very first thing I've ever baked that DID NOT turn out.
4 cups of icing sugar to 2 1/2 cups of flour? One batch wasted and into the garbage.
Never again. Please re-check your ingredients list!!!!!!!!!!!
I increased this recipe to make 100 servings and baked it this past weekend. I added just a little more Amaretto and a touch more sugar to the recipe. I cannot say enough about how wonderful these cookies turned out. My husband who is not a major sweet freak tried one and fell in love, because, aside from the confectioners' sugar on the outside, these are not super sweet cookies. They are just right. I will definitely be making more of these cookies in the future. A big hit!
I am sorry but these "cookies" were terrible. Lack of sugar was most noticeable. I followed recipe to a "T" and was greatly disappointed and threw them in the trash.
These are pretty good, but really they could pass for sugar cookies. If I make them again I'll add more amaretto.
I thought this seemed to be a great recipe, but unfortunately, I was out of amaretto. Instead I used cointreu, and hazelnuts instead of almonds. The cookies tasted GREAT, I will definitely make them again.
These are very tasty and buttery. I would use less salt, maybe just 1/2 t. I definitely added the almonds, made for a nice texture-flavor combo. Instead of just rolling the cookies in powdered sugar at the end, I made a glaze for them, as you might do for an anginetti, of powdered sugar with enough Amaretto for a glaze consistency.
I made these cookies about 3 weeks ago. I just took them out of the tins to serve. For those that aren't happy with this recipe please note: This is what you call a butter cookie..it has no eggs. The flavor mellows while stored, yes for 2 or 3 weeks. The trick to this is use a foil lined tin with a tin top, NOT plastic. Seperate layers with wax paper NOT plastic wrap, set aside on a shelf where your family won't start taste testing! (Not the refrigerator) You will be amazed with the results. This is a wonderful cookie to make at Christmas, because it is best made ahead when you aren't quite as busy. They were excellent & almost dissolve in your mouth as a very tastey buttery treat.. My coffee gang devoured them. I gave them only 4 stars, only because I think the recipe needed an explanation about serving true butter cookies.
* Percent Daily Values are based on a 2,000 calorie diet.
Amaretto Butter Balls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 84
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