Amaretto Shortbread

Makes 3 dozen.

1 1/2 cups (3 sticks) unsalted butter, softened
1 1/2 cups plus 2 tablespoons sugar
2 egg yolks
2 tablespoons Amaretto (almond-flavored liqueur)
1 teaspoon each orange and lemon zest
3 cups cake flour (not self-rising)
1/4 teaspoon salt
1 beaten egg white
Chopped nuts or dried fruit (optional)

Heat oven to 325 degrees F. Line an 8 x 12-inch baking pan with nonstick foil. (If you don't have nonstick, grease the foil.)

In large bowl, cream together butter and 1 1/2 cups of the sugar. Slowly add egg yolks. Beat well until smooth. Beat in Amaretto and zest. Stir in flour and salt until combined. Spread dough evenly into prepared pan, flatten as smoothly as possible. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and remaining 2 tablespoons sugar.

Bake for 30 to 35 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes.

Cut while slightly warm.

Editor's Note: Cookies can be made in a shallower pan, such as an 11 x 17-inch pan. Adjust cooking time by 5 to 10 minutes.

Nutritional information per serving: 151 cal., 8 g fat (5 g sat.), 32 mg chol., 18 g carb., 1 g pro., 0 fiber, 20 mg sodium