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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make crunchy, chocolaty, quick energy snacks!
Rich chocolate meets peanut butter in these deliciously simple treats.
What's cooking in Delaware, Ohio? Jessica's tasty Kentucky Bourbon Balls.