Amaretto florentine cookies
2 1/2 dozen
Ingredients
| Quantity | 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 |
Directions
COOKIE
FILLING
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.