Monday, December 20, 2010
One more thing, the walnuts were a last minute addition because I had some in the cabinet. If you have food allergies, or if you're not sure if your host/hostess does, leave them out. I try to put any kinds of cookies with nuts on a separate platter so no one confuses them. The worst possible Christmas present would be sending some unsuspecting person to the hospital!
Serves: 4 dozen, 48 cookies
1 cup butter
1 1/2 cups white sugar
2 tablespoons amaretto
2 cups all-purpose flour
2/3 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup chopped walnuts, optional
1/2 cup powdered sugar
Preheat the oven to 350 degrees F. Combine the butter and sugar. Beat in eggs and amaretto until mixed well. Then, slowly mix in the flour, cocoa powder, and baking soda. By hand, stir in the walnuts. Refrigerate for 30 minutes. Roll 1-inch cookies and then fully roll in powdered sugar. Place the cookies on an ungreased cookie sheet. Bake for 9 minutes.
Be careful about the timing of the cookies (it's hard because they are already brown), but I keep it at 9 minutes, and keep them on the hot cookie sheet out of the oven. That makes sure they bake fully but don't burn them. It works for me! Also, you definitely have to refrigerate these so the amaretto doesn't soak up the powdered sugar (I made that mistake on the first batch).
I'm pretty excited because tomorrow's cookie is a two-for-one kind of post. In the morning, my cookie, in the afternoon, using the cookie in an inventive way! Woohoo!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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