Amaretto Meltaways

Up your cookie game with these light and fluffy Amaretto Meltaways. | ibakeheshoots.com

Sometimes you need that extra somethin’ in your baking. Usually, I reach for Bourbon (god bless you, Kentucky), but lately I’ve been reaching for Amaretto. You may remember this lovely almond-infused liqueur from this california almond fudge pie or this incredible amaretto almond bunt cake.

Next level your cookie game with these light and fluffy Amaretto Meltaways. | ibakeheshoots.com

Well, I’ve used it in cakes, pies, and even hot chocolate but his time around I put some in these amaretto meltaways. Meltaways are kinda like shortbread but with cornstarch added to make the cookie light and fluffy.

Next level your cookie game with these light and fluffy Amaretto Meltaways. | ibakeheshoots.com

I think that’s what I like best about these cookies. They are airy and lightly sweetened…but then they’re covered in powdered sugar to up the sweetness a little more.

Next level your cookie game with these light and fluffy Amaretto Meltaways. | ibakeheshoots.com

They’re perfect with a hot cup of coffee, tea, or even an Amaretto-spiced hot chocolate. I’ll be having mine with the latter.

Next level your cookie bar with these light and fluffy Amaretto Meltaways. | ibakeheshoots.com

 Recipe for Amaretto Meltaways

Recipe for Amaretto Meltaways from Martha Stewart

Amaretto Meltaways
 
Prep time
Cook time
Total time
 
Makes about 20 Amaretto Meltaways
Author:
Serves: 8
Ingredients
  • ¾ cup plus 3 tablespoons flour
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1¼ teaspoons nutmeg (reduce to 1 teaspoon if using freshly grated)
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon kosher salt
  • ⅔ cup powdered sugar, separated
  • 6 tablespoons butter, room temperature
  • 2 tablespoons Amaretto
  • ½ teaspoon almond extract35
Instructions
  1. In a small bowl, combine flour, spices and salt.
  2. In a mixing bowl, place butter and ⅓ cup of powdered sugar. Beat until pale and fluffy, 2-3 minutes.
  3. Stir in amaretto and almond extract.
  4. Place dough in refrigerator for 15 minutes or until it becomes malleable.
  5. Once dough is malleable, place it on a piece of parchment and roll into a log, 1½ inches in diameter.
  6. Wrap in parchment and twist the ends.
  7. Chill in the freezer for 30 minutes.
  8. Preheat oven to 350 degrees Fahrenheit.
  9. Line two sheet pans with parchment or silpats.
  10. Slice log into ¼ inch cookies.
  11. Place cookies on sheet pans about 1 inch apart.
  12. Bake for 15 minutes or until golden.
  13. Let cool for 10 minutes.
  14. Gently toss cookies with remaining powdered sugar. (You may have some leftover.
  15. Store in airtight container for one week.

 

 

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2 Comments

  1. 1

    My mother used to make the exact same looking cookie 60 or 70 years ago. They were delicious except I think she made them with real anisette liqueur. By coincidence I was thinking of those very cookies a couple of days ago after not having thought of them all those years. Send me a dozen please compliments of the chef. I’m still curious about the missing one in the picture. Could the photographer be the culprit?
    Felix Mayerhofer recently posted…The Fury of HurricanesMy Profile

    • 2

      Very cool that your grandma used to make cookies like these. What a coincidence! I’m not sure what happened to the missing cookie. I think it rolled off the table and onto the floor. Alas, the photographer consumed none. Thanks for stopping by!

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