Try this crumbly and buttery shortbread created by former first lady herself, Michelle Obama.
Makes: 6 dozen servings || Takes: 1 Hour and 5 Minutes
1-1/2 cups (3 sticks) unsalted butter, softened
1-1/2 cups plus 2 tablespoons sugar
2 egg yolks
2 tablespoons amaretto (almond 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 degree F. Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 1-1/2 cups of the sugar. Slowly add egg yolks, and beat well until smooth. Beat in amaretto and zest. Stir in ﬂour and salt until combined.
Spread dough evenly into prepared pan, ﬂattening as smoothly as possible. Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.
Bake at 325 degree F for 25 minutes or until brown, turn on oven and allow cookies to sit in oven (with door ajar) for 15 minutes.
Cut while slightly warm.