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1.
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For almonds: Melt butter in heavy small skillet over medium heat. Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes. Cool on paper towels.
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2.
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For dough: Preheat oven to 350-degrees. Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl. Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy. Blend in egg and amaretto. Add flour and mix until dough binds. (Dough will be sticky.)
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3.
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Divide dough into 30 pieces. Roll each between palms into balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 inches apart.
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4.
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Fill small bowl with water. Mound sugar on plate. Dip bottom of 2-1/2" round glass into water and then into sugar. Press glass down onto 1 dough ball, flattening into 2-1/2- to 3-inch round. Repeat with remaining dough. Sprinkle rounds lightly with sugar.
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5.
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Gently press several glazed almond slivers into each round in flower pattern. Bake until edges of cookies are golden brown, 8 to 10 minutes. Cool on rack. Just before serving, dust cookies with powdered sugar if desired.
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