Amaretto Chunk Cookies Recipes

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AMARETTO CHUNK COOKIES



Amaretto Chunk Cookies image

Make and share this Amaretto Chunk Cookies recipe from Food.com.

Provided by looneytunesfan

Categories     Dessert

Time 40m

Yield 48 cookies

Number Of Ingredients 13

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds

Steps:

  • Preheat oven to 375 degrees F.
  • Combine four, baking soda, baking powder and salt. Set aside.
  • In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.
  • Drop dough by heaping measuring spoons on large, ungreased cookie sheets. Bake 10-12 minutes or until golden around edges.

Nutrition Facts : Calories 138.5, Fat 7.9, SaturatedFat 4.4, Cholesterol 19, Sodium 96, Carbohydrate 16.8, Fiber 0.9, Sugar 11.3, Protein 1.7

AMARETTO CHUNK COOKIES



AMARETTO CHUNK COOKIES image

Categories     Chocolate

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds

Steps:

  • 1. Preheat oven to 375. On waxed paper combine flour, baking soda, baking powder & salt. 2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Bat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture until blended, stir in chocolate chips, coconut & almonds. 3. Drop dough by heaping table spoons 2 inches apart on un greased cookie sheet. Bake 10-12 mins (8mins) until golden around edges. Transfer to wire racks to cool.

AMARETTO CHOCOLATE CHIP COOKIE SANDWICHES



Amaretto Chocolate Chip Cookie Sandwiches image

Provided by Giada De Laurentiis

Categories     dessert

Time 5h15m

Yield : 4 dozen individual cookies or 2 dozen ice cream sandwiches

Number Of Ingredients 14

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 cup (packed) golden brown sugar
1 cup granulated sugar
2 large eggs, room temperature
3/4 teaspoon pure almond extract
1 (12-ounce) bag semisweet chocolate chips
1 cup whole almonds, toasted and chopped
3 pints vanilla ice cream, softened slightly
1/3 cup amaretto liqueur

Steps:

  • Line heavy large baking sheets with parchment paper and set aside. Preheat the oven to 325 degrees F.
  • Finely chop the oats in a food processor. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Scrape down sides of mixing bowl. Beat in the eggs and almond extract. Add the flour mixture in 3 parts and stir just until blended. Stir in the chocolate chips and chopped almonds.
  • For each cookie, drop 1 rounded tablespoonful of dough onto the prepared baking sheets, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 13 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. The cookies can be prepared 1 day ahead. Store airtight at room temperature.
  • To make the ice cream sandwiches: Place the ice cream in a large bowl. Mix in the amaretto. Cover the ice cream mixture and freeze until firm, at least 3 hours.
  • Arrange 12 cookies, flat side up, on a baking sheet. Top each with a scoop of ice cream, then another cookie, flat side down, pressing slightly to adhere. Cover and freeze the sandwiches until they are firm, at least 3 hours. Sandwiches can be made up to 4 days ahead. Wrap each sandwich with plastic wrap and keep frozen.

AMARETTO CHUNK COOKIES



Amaretto Chunk Cookies image

Make and share this Amaretto Chunk Cookies recipe from Food.com.

Provided by Rebecca

Categories     Drop Cookies

Time 40m

Yield 48 cookies

Number Of Ingredients 13

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon amaretto liqueur
2 teaspoons almond extract
2 cups semi-sweet chocolate chips
1 cup sweetened flaked coconut
1 cup sliced almonds

Steps:

  • Preheat oven to 375 degrees. On waxed paper, combine flour, baking soda, baking powder, and salt.
  • In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds.
  • Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10-12 minutes or until golden around edges. Transfer cookies to wire racks to cool.
  • Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

Nutrition Facts : Calories 140.9, Fat 7.9, SaturatedFat 4.4, Cholesterol 19, Sodium 96, Carbohydrate 17.3, Fiber 0.9, Sugar 11.3, Protein 1.7

AMARETTI COOKIE



Amaretti Cookie image

These traditional Italian cookies are crisp on the outside, chewy on the inside and bursting with almond flavor. Enjoy the bite-sized cookies with a cup of coffee or a bowl of ice cream, day or night!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 32 cookies

Number Of Ingredients 6

2 1/2 cups super-fine almond flour
1 cup granulated sugar
1/2 teaspoon kosher salt
3 large egg whites
1 teaspoon pure almond extract
1/3 cup confectioners' sugar

Steps:

  • Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment or a silicone baking mat.
  • Whisk the almond flour, granulated sugar and salt in a large bowl to combine. Beat the egg whites in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 1 minute 30 seconds. Add the almond extract and beat to combine. Fold the egg whites into the dry ingredients using a rubber spatula until a shaggy dough forms.
  • Put the confectioners' sugar in a small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the confectioners' sugar, coating thoroughly. Arrange the balls 1 inch apart on the prepared baking sheets.
  • Bake, rotating the baking sheets halfway through, until golden brown and the tops crack, 23 to 25 minutes. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days.

AMARETTO SHORTBREAD COOKIE



Amaretto Shortbread Cookie image

This is a classic Christmas almond shortbread cookie with amaretto.

Provided by Ann

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Amaretto

Time 1h55m

Yield 24

Number Of Ingredients 8

1 cup unsalted butter at room temperature
1 cup confectioners' sugar
2 teaspoons grated orange zest
1 teaspoon amaretto liqueur
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups sifted all-purpose flour
¾ cup sliced almonds, lightly toasted

Steps:

  • Combine butter, sugar, orange zest, amaretto, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. With mixer on low speed, add flour and mix until a dough starts to form. Mix in almonds using a spatula. Form dough into a log and freeze for 40 minutes, then place in the refrigerator for 20 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Shape dough into small balls and flatten slightly. Place balls 1-inch apart on an ungreased baking sheet. Bake until edges are golden, about 12 minutes.
  • Cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 145.3 calories, Carbohydrate 13.9 g, Cholesterol 20.3 mg, Fat 9.3 g, Fiber 0.6 g, Protein 1.8 g, SaturatedFat 5 g, Sodium 25.6 mg, Sugar 5.3 g

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