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Amaretto Shortbread Cookies

November 2, 2016

Amaretto Shortbread Cookies

1 1/2 cups butter, soft
1 1/2 cups sugar
2 egg yolks
1 tsp almond extract
1 tsp orange zest
1 tsp lemon zest
3 cups cake flour 1
/4 tsp egg white, lightly beaten
1/3 cup dried sweet cherries
additional sugar for topping

Preheat oven to 325 degrees F. and line two 8×8 baking dishes with foil and lightly grease.

Beat together butter and sugar until light and fluffy. Beat in egg yolks, almond extract and zests. Sift flour and salt over the butter mixture and stir to combine. Turn dough into prepared pan and press down into an even layer. Press cherries onto dough. Brush shortbread with beaten egg white and sprinkle with 1 to 2 Tablespoons additional sugar.

Bake for 25 to 30 minutes or until shortbread is light brown all over. Let cool in the pan for 15 minutes, then run a knife through to cut while still soft. Let shortbread cool completely before re-slicing and removing from pan.

Posted by The Deedol Collection  aka Granny’s Favorites Cookbooks


From → Uncategorized

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