Amaretto Russian Tea Cakes with Almonds
|Serves:||Makes about 3 dozen depending on size|
|1 cup||butter, do not sub|
|1/2 cup||powdered sugar|
|1 Tbl.||amaretto liqueur|
|1 tsp.||almond extract|
|2 1/4 cups||flour|
|1/4 cup||sweetened flaked coconut, packed|
|3/4 cup||finely chopped almonds|
|powdered sugar, enough to double-roll|
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DirectionsHeat oven to 400ºF. Mix butter, 1/2 cup powdered sugar, amaretto and the vanilla and almond extract in large bowl. Stir in flour, coconut, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack. Roll warm cookies in powdered sugar; cool on wire rack. When cool, roll in powdered sugar again. Store in airtight container.
Makes 2 1/2-3 dozen depending on size. This last time I made them, I got 33 cookies.