Almond shortbread cookies with Amaretto

• 1 Cup unsalted butter
• 1 Cup confectioners sugar
• 1 teaspoon liquor
• 1/4 teaspoon salt
• 2 Cup all-purpose flour

 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. Using rubber spatula, mix in almonds. 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.

Recipe by Katie