Cookie Friday: Chocolate Amaretto covered shortbread cookies



shortbread 1 display .,.,.,.mm

Happy Cookie Friday !  The other day I posted how to make your own cookie cutters. I made an  oval shape cookie cutter and used it to make these wonderful , chocolate amaretto covered shortbread cookies. I love the yummy taste of the buttery shortbread cookie, covered with the chocolate with a touch of the amaretto liqueur flavor . Delightful !!!


Cookie Friday: Chocolate Amaretto Covered Shortbread Cookies











  • 4 cups of  flour
  • 1 cup powdered sugar
  • 2 cups butter, softened (4 sticks)
  • 1/4 teaspoon salt
  • 2 – 1/2 tablespoons Amaretto  {liqueur}
  • 1/2 tsp. vanilla extract
  • 2 cups of melted chocolate
  • 1/2 cup of melted white chocolate
  • 1/2 tsp. vanilla extract


1.Preheat the oven to 350

2.Mix  flour, salt ,sugar, butter and vanilla extract with your fingers until the dough is smooth and holds together. Roll out and using a oval cookie cutter, cut dough and place on cookie sheet with  parchment paper. Bake for 10-15 mins or until edges are lightly brown. Take out and cool.

3.In small microwavable bowl, microwave chocolate chips and  uncovered on High 1 to 1 1/2 mins or until melted. Add 2 tablespoons Amaretto liqueur and  stir until smooth. Dip each cookie into melted chocolate. Place on waxed paper until chocolate is set.

4.In another small microwave bowl, microwave white chips uncovered on high for 45 to 1 min. or until melted. Then drizzle in a back and forth motion, and let set before serving.

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Sandies shortbread cookies

Cookie Friday : Sandies Shortbread cookies {copycat recipe}

This is a copycat recipe of one of my favorite snack, keeblers sandies cookies. If you haven’t had  them you must give them a try.
This recipe has no pecans, if you want to add them, then chop a cup of pecan to the recipe. Hope you enjoy it.

2 sticks of butter
2/3 cup of sugar
2 1/4 cup of flour shifted
1/2 tablespoon of vanilla extract
1/8 teaspoon of salt

1. cream together the butter and sugar. Mix until light and fluffy, add vanilla and salt and mix. 
2.Then add flour slowly and mix until combined. Dough will be a little sticky. But that’s fine, place the dough onto chopping block or plastic wrap and kneed it together. Don’t kneed too much, just enough to form a ball. 
3.Wrap the dough in the plastic wrap and chill for a couple of hours.
4.Preheat the oven to 350. Remove the dough from fridge and turn it out onto a floured surface. Roll into flat sheet about 1/4 inch thick . Then using a cookie cutter, cut into individual cookies. 
5.Place on cookie sheet lined with parchment. Then lightly sprinkle
with more sugar. Place in oven for 18-22 mins. or until lightly brown.
6.Let cool, then is ready to serve.


Cookie Friday: Shortbread finger cookies with hazelnut chocolate

Shortbread finger cookies with hazelnut chocolate
Cookie Friday: Shortbread fingers
I am starting cookie friday with  a classic shortbread finger cookies
  • 3/4 pound unsalted butter, at room temperature
  • 1 cup sugar, plus extra for sprinkling
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter{or any kind of cutter.{ I Slice the log into 1/3-inch thick disks.And used a Poke hole method for my in the pics above}. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.