I cannot believe it has been so long since I made these cookies!
Well… ok, I can; see, they are sooo good and sooo easy to toss together, I made them a lot, and Rich got tired of them.
Still and all, after five years or so, I believe it is time to bring these little Italian inspired balls of cookie dough brilliance back.
And the Amaretto glaze is, of course, the literal icing on the cookie.
INGREDIENTS
Cookies:
•8 tbsp (1 stick) unsalted butter, melted
•1/2 cup sugar
•1/2 tsp vanilla
•1/4 tsp Amaretto
•2 large eggs
•2 cups flour, spooned and leveled
•2 tsp baking powder
•1/4 tsp kosher salt
Glaze:
•1-1/3 cup confectioners’ sugar
•2 tsp Amaretto
•2 tbsp + 1 tsp water
Topping (optional):
•Multicolor nonpareil sprinkles
Note: a spring loaded one tablespoon scoop is wicked handy in forming these cookies.
Heat your oven to 375º and line a baking pan with parchment paper.
Whisk the butter together with the sugar, vanilla, and eggs; then stir in the flour, baking powder, and salt. Stir just until the dough comes together, do not over mix.
Using your scoop, drop dough balls onto the parchment lined baking sheet.
If you don’t have a scoop; you can form the dough into balls using your hands, but you may need a bit more flour to coat your hands.
Pop the cookie balls into the oven and bake for eight or nine minutes – until the cookies have puffed up and the bottoms are pale gold.
Transfer the cookies to a rack and set aside to cool.
Whisk the glaze ingredients together in a bowl, then drizzle over the cooled cookies.
Top with sprinkles, if using.
Really great cookies!