Amaretto florentine cookies

Yield: 2 1/2 dozen

Measure Ingredient
⅔ cup Butter
2 cups Oats, quick; uncooked
1 cup Sugar
⅔ cup Flour, all-purpose
½ cup Almonds; finely chopped
¼ cup Syrup, corn
¼ cup Amaretto di Amore
½ teaspoon Salt
3 tablespoons Butter
¼ cup Amaretto di Amore
1½ cup Chocolate chips



Preheat oven to 375 degrees. Foil-line cookie sheets. In medium saucepan, melt butter. Remove from heat. Stir in quick oats, sugar, flour, almonds, corn syrup, ¼ cup Amaretto di Amore and salt. Drop by rounded teaspoonfuls 3 inches apart onto prepared cookie sheets; spread each to make thin. Bake 8 to 11 minutes, until golden. Cool completely on cookie sheets. Peel off foil. Spread filling on flat side of ½ the cookies. Top with remaining cookies.

Filling: In medium heavy guage saucepan over low heat, melt butter with ¼ cup Amaretto di Amore. Remove from heat. Stir in chocolate chips. Cool to room temperature.

SOURCE: The Clarion-Ledger Southern Living Cooking School supplement, September 11, 1994. Typos by Nancy Coleman.

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