Amaretto Butter Balls Recipe -
Amaretto Butter Balls Recipe
  • READY IN 35 mins

Amaretto Butter Balls

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
  • PREP

    25 mins
  • COOK

    10 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the butter and 1/2 cup confectioners' sugar until smooth. Stir in the flour and salt until well blended, then mix in the amaretto liqueur. Fold in chopped almonds if desired. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Roll cookies in remaining 1/2 cup confectioners' sugar while still warm.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2003

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

Most Helpful Critical Review
Dec 27, 2002

This cookie was 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!!!!!!!!!!!


22 Ratings

Dec 13, 2004

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!

Aug 31, 2005

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.

May 01, 2005

These are pretty good, but really they could pass for sugar cookies. If I make them again I'll add more amaretto.

Feb 24, 2005

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.

Jul 23, 2003

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.

Jun 08, 2012

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 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.


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  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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