This is a favorite Cookie of mine and my niece Mary,we both are going to share our journey with you on this favorite cookie baking from our house to yours, at Christmas with the Colenzo Family Traditions....hope you like this one as much as we do.
Every year I miss the family tradition of baking our favorite Christmas Cookies, as they all live in Utica, New York. Since I work in the Retail, there is no way for me to get time off from my job to fly home, so through the glory of Internet we can share some of our same cookie favorites with you.
One of my niece's, Mary, has a same favorite as mine, and that's what inspired this post. It is the Italian Amaretto Butter Cookies, that looks like a snowy cookie... much more suited for up North with all the snow they get! (smile)
Well here in Florida, the closest we will get to snow would be creating this delicious little delicate cookie to remind us of it...My family who almost all live in NY, gets to see real snow pretty regularly, throughout the holiday season. This cookie always gets me in the holiday spirit and reminds me when I lived there of the snow and the scenery was quite beautiful when it was new fallen snow and these cookies taste as good as they look! There are many versions of these what we call " Snowball Cookies", (Wedding Cookies, Mexican teaballs, butter balls) this became one of our favorites recipes.
These ingredients of Amaretto, butter, flour, confectionery sugar, vanilla, egg yolks, and nuts will make a fan quickly, with this delicate cookie.
2 1/2 cups of flour
1 cup of butter
1/2 cup of confectionery sugar
1 egg yolk
1 cup of chopped pecans, pistachio's, walnuts or hazelnuts
1/2 teaspoon pure vanilla extract
1 1/2 tablespoons of Amaretto
1/2 teaspoon of almond extract
Soften butter cream together with sugar beat together around 3 minutes. Add the egg yolk, and flavorings mix well. Add flour and beat again. Add nuts. Shape dough into walnuts sized balls and place they on a ungreased cookie sheet. Bake for 15 to 20 minutes in 350 degree oven. Place on wax paper and cool 10 minutes, cover cookies in powdered sugar while slightly warm, then again when completely cooled.