Chocolate Amaretto Shortbread Cookies
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Chocolate Amaretto Shortbread Cookies

Chocolate Amaretto Shortbread Cookies
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 40


  • 1 cup unsalted butter room temperature, 2 sticks
  • 1 cup confectioners’ sugar
  • 1 teaspoon amaretto liquor
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour sifted or aerated – scooped and leveled
  • 1 cup chocolate chips


  • ) In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
  • ) With mixer on low speed, add flour and mix until dough forms.
  • ) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
  • ) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on un-greased baking sheet 1 inch apart. Bake until edges are golden, about 12 minutes.
  • ) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
  • ) Once cooled - place chocolate chips in double boiler & melt, stirring well
  • ) Once chocolate is melted, dip half of each cookie in the chocolate to coat just one side - leaving the other side plain
  • ) Place on baking sheet until chocolate has hardened & then store in airtight container