This is a classic from the old country. The almond flavor is front and center; traditionally almond extract is used, but I prefer the taste of amaretto. The texture is soft with a flavorful glaze and holiday sprinkles. There is just a hint of cinnamon which plays well with the almond flavor. I hope you like it.

1 stick butter
3 eggs
1 tablespoon amaretto
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar
Glaze:
1 1/3 cups powdered sugar
3 tablespoons milk
2 teaspoons amaretto
3 tablespoons non pareils

Heat oven to 350.

In bowl 1 cream butter and sugar until smooth.

Add amaretto and eggs and beat.

In bowl 2 add flour, baking powder, cinnamon and salt.

Add bowl 2 into bowl 1 in three parts.

Mix to combine.

Refrigerate for 1 hour.

Using a small cookie scoop drop ball on a parchment lined baking sheet.

Bake for 11-13 minutes

Mix milk and amaretto with powdered sugar.

Top cookies with glaze and nonpareils