a few bites of divine flavor and texture.
I get in the mood to make cookies fairly often. I have to admit that it is primarily to eat
the cookie dough, although I enjoy the finished product. I will typically make a double batch, so I
certainly make enough in between my nibbling on the dough.
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supermarket gem in the Bay Area and its roots are straight from
have great service, quality and hand selected products. One of my favorite things to pick up there is
the mini amaretti cookies. They are
crunchy, full of that wonderful almond flavor and easy to eat since they are
about one inch in diameter. They were also
the inspiration for these cookies. The
addition just added that extra something and was a cookie marriage made in
cream scooper to get those perfect round cookies. In addition, it makes the entire process so
simple. I highly encourage you to invest
in one, if you don’t already own one.
You can also use this dough and add other things to it, such as caramel corn, crunchy cereal or chocolate chips.
Super versatile and quite tasty.
½ C. Shortening, butter flavored
1 C. Sugar
1 T. Vanilla
½ t. Salt
½ t. Baking Soda
1 ¼ C. Flour
1 ½ C. Amaretti Cookies, slightly
Using a stand mixer, cream together the shortening, sugar and salt. Add the egg
and whip quickly. Then add the vanilla and baking soda until incorporated.
Slowly add the flour until well mixed. Remove the mixing bowl and gently mix in
the amaretti cookies with a spoon being careful to over mix. Stir until all
amaretti cookies are covered.
Preheat your oven to 350 degrees. Using a cookie or ice cream scoop, make one
inch balls and be careful to leave plenty of room between, since they will
spread. Cook for 9 minutes. Remove from oven and let sit for one minute, and
then remove with a spatula onto a wire rack to cool