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1
Beat together butter, confectioners' sugar, and Amaretto liqueur until smooth.
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2
Stir in flour and almonds until well blended.
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3
Chill about 1 hour.
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4
Preheat oven to moderate (350 F).
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5
Roll dough, half at a time, on floured surface, to a 1/4 inch thickness.
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6
Cut out with a small floured spade or heart shaped cutter.
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7
Transfer with spatula to greased cookie sheets, spacing 1/2 inch apart.
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8
Bake for 10 minutes or until lightly browned around edges.
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9
Transfer to wire racks; cool.
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10
Store in tightly covered container for up to 2 weeks.
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11
Prepare Amaretto Butter Cream as follows:.
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12
Combine softened butter, Amaretto, heavy cream and confectioners' sugar in a small bowl.
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13
Beat until well blended.
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14
Reserve half butter cream plain; tint remainder pale green with food coloring.
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15
Frost cookies with plain butter cream.
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16
Dip in red sugar crystals or sprinkle crystals heavily over frosting, pressing in slightly.
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17
Using a cake decorator with a small round tip, or a plastic bag made into a cone, fill with green tinted butter cream.
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18
If using a plastic bag, cut the tip off the cone to make a small opening.
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19
Pipe a green stem and long points to resemble a strawberry hull on top of each cookie.
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20
(Or just frost the cookies with plain Amaretto butter cream frosting and use sliced, fresh strawberries on top.
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21
).
