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Amaretto Chunk Cookies Recipe

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This recipe for Amaretto Chunk Cookies, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 0018 -- Yvonne Petska
Added: Friday, March 10, 2006


2 c. - all-purpose flour
1 tsp. - baking soda
1 tsp. - baking powder
tsp. - salt
1 c. - butter OR margarine, softened (2 sticks)
1 c. - brown sugar, packed
c. - granulate sugar
2 large - eggs
1 T. - amaretto liqueur
2 tsp. - almond extract
2 c. - semisweet chocolate chips
1 c. - flaked coconut, sweetened
1 c. - almonds, sliced

Preheat oven to 375. On waxed paper, combine flour, baking soda, baking powder, and salt. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds. Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until golden around edges. Transfer cookies to wire racks to cool. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months. Makes 4 dozen cookies.




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