In a small bowl, combine flours and salt and set aside.

Cream together butter and sugar in a medium bowl. Add the eggs and Amaretto until well incorporated.

Slowly add the flour mixture to the butter mixture until well combined. If doing this in a stand mixer, keep it on a low speed.

Form the dough into 2 disks, wrap with plastic wrap and refrigerate one while rolling and cutting out the other.

When ready to bake, preheat your oven to 350 degrees. Line your baking sheets with parchment paper.

Sprinkle your clean work surface & rolling pin with powdered sugar. Roll out your dough to ¼” thickness.

Working quickly so that the dough doesn’t warm up, cut out your shapes using cookie cutters and transfer cookies to the baking sheet. You may need to use a spatula to move them. If they stick, sprinkle more powdered sugar on your surface, rolling pin & top of the dough as you roll it out.

The cookies won’t spread, but you still want air to circulate between them, so leave about ½” between cookies.

Gather your scraps, form them into a ball and roll it out again. If the dough softens too much, put it back in the fridge or freezer for a few minutes and try again. Continue until all of the dough has been shaped.

Bake the cookies for 8-10 minutes. They shouldn’t brown at all. When you take them out of the oven, let them rest on the cookie sheet for at least a few minutes or until they cool completely before moving them.

Once cooled completely, they are ready to eat as they are or decorate. Try my Quick Dry Cookie Icing (see the link in the post above), dip them in melted chocolate or use any other frosting you might like!