3/4 cup unsalted butter, at room temperature
1 cup granulated sugar
3 egg yolks
1 tsp. pure almond extract
1/2 tsp. pure vanilla extract
1 1/2 teaspoons Amaretto liqueur
1/2 teaspoon salt
2 cups all-purpose flour

Beat together butter, sugar, egg yolks, lemon rind, lemon juice, Amaretto liqueur and salt in large mixer bowl. Stir in flour. Shape into ball; cover and refrigerate for 1 hour or overnight.

Preheat oven to 350°F.

Roll dough out on a lightly floured work surface until 1/8-inch thick. If dough sticks, try rolling between sheets of wax or parchment paper, or roll using a silicone rolling pin on a silicone bakers mat. Try not to add too much flour or the cookies will be tough and dry.

Using a cookie cutter dipped into flour, cut into desired shapes. Place on a greased cookie sheet.

Bake for 10 minutes or until light golden on edges.

Cool on wire racks.

Dip one half of each cookie in melted (tempered) or dipping chocolate. Sprinkle with chopped, blanched almonds.

Submitted by: CM