Amaretto Butter Cookies

• 1/2 lb butter or 1/2 lb margarine, at room temperature,about
• 1 cup sugar
• 1 large egg, separated
• 3 tablespoons almond liqueur, such as amaretto or 1 tablespoon almond extract
• 2 teaspoons orange zest
• 2 cups all-purpose flour, about
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 cups sliced almonds

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth.
2. Add egg yolk, liqueur, and orange peel and beat until well blended.
3. In another bowl, mix 2 cups flour, baking powder, and salt.
4. Add to butter mixture; stir to mix, then beat until well blended.
5. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
6. Unwrap dough.
7. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick.
8. With a floured, 2-inch round cutter, cut out cookies.
9. Place about 2 inches apart on buttered 12- by 15-inch baking sheets.
10. Gather excess dough into a ball, reroll, and cut out remaining cookies.
11. In a small bowl, beat egg white with 1 teaspoon water to blend.
12. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
13. Bake cookies in a 325u0b0 regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking.
14. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

butter, sugar, egg, almond liqueur, orange zest, flour, baking powder, salt, almonds

Taken from www.food.com/recipe/amaretto-butter-cookies-49107 (may not work)