Amaretto Butter Balls

Instructions

1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

2. Add the amaretto liqueur and vanilla extract to the butter mixture, and beat until well combined.

3. Gradually add the flour and salt to the wet ingredients, mixing until a smooth dough forms.

4. Gently fold in the chopped almonds until evenly distributed throughout the dough.

5. Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.

6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

7. Shape the chilled dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spacing them slightly apart.

8. Bake the butter balls in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden.

9. Remove the baked cookies from the oven and let them cool on the baking sheet for a few minutes.

10. While the cookies are still warm, gently roll them in powdered sugar to coat evenly.

11. Transfer the coated butter balls to a wire rack to cool completely before serving.