- I used room temp butter (unsalted), the original recipe didn’t specify unsalted/ salted, or what temperature. I’ve always used unsalted butter at room temperature to “cream” butter & sugar. *side note: when I started baking, I had to do an ehow search on “creaming butter” =)
- the original recipe calls for 1 teaspoon of salt. I used 1/2 teaspoon, as suggested in a review. I also used 1/2 cup of almonds, instead of 3/4 cup.
- I found this batter started out WICKED dry. Instead of adding the entire amount of flour and salt I added 1/2. Then tried to use my mixer. Bad idea, flour all over me! I ended up mixing by hand. Then I added the rest of the flour mixture, and the amaretto. Again by hand. Honestly, I grabbed a handful at a time and squished it together ’til I couldn’t see any more flour. The flour to creamed butter ratio seemed a bit off, but I’m not sure how to fix that…
- In the spirit of experimentation (and because the recipe didn’t tell me which to use) I greased the first cookie sheet, but not the second. It didn’t make a difference.
- I should have paid attention when these cookies were called Butterballs… they stayed in little round balls and didn’t flatten out at all! I didn’t round out the first tray, and they looked kinda gross, so I balled up the 2nd tray. The 3rd tray I flattened out a bit, so I could call them “cookies” instead of butterballs! I used a teaspoon measuring spoon and got approx 3 dz. They don’t spread out much, so you can pack them pretty tight on the cookie sheets.
- I used cheap aluminum cookie sheets, and baked them for the full 10 minutes. I assume you’d use closer to 8 min with a dark/ nonstick cookie sheet…