Sweet inspiration: Amaretto Cookies


Get out the cookie sheet and the cake pan for cookie and cake time.

An "Ebenger's Blackout Cake" was the request of Jennifer Goldstein of Cherry Hill Village, Colo.

An Italian Amaretto Cookie recipe was sought by G. Carl of Laurel and by Libby Sancandi of Baltimore. Both noted that they wanted a cookie similar to those sold at Vaccaro's Bakery.

Mrs. Vincent J. Colimore of Cockeysville responded with two cookie recipes.

Amaretto Cookies

Makes about 7 dozen cookies

2 1/2 cups all-purpose flour

1 cup sugar

1 cup butter, softened

1 egg

1 teaspoon baking powder

2 tablespoons Amaretto

1 teaspoon almond extract

Combine all ingredients and beat at low speed until well-mixed. Cover and chill for 2 to 3 hours. Roll out dough to 1/4 -inch thick. Cut with 3-inch cookie cutter. Sprinkle with either slivered almonds or pine nuts. Bake on greased cookie sheets in 400-degree oven for approximately 8 minutes.

Almond Crisps

Makes about 7 dozen cookies

1 cup butter, softened

1 cup sugar

1 egg

1/4 cup Amaretto

1 cup finely ground almonds

3 cups flour

1 teaspoon salt

Beat butter and sugar until light. Add egg, stir in Amaretto and almonds. Stir in flour and salt. Form dough into 2 rolls and refrigerate for 2 to 3 hours. Cut into slices and place on greased cookie sheets. Bake at 350 degrees for 10 minutes.


Frances Kokenda of Hazleton, Pa., responded to the request for the cake recipe.

Blackout Cake

1 pound Baker's unsweetened chocolate

2 pounds brown sugar

1 pound sweet butter

3 1/2 cups cake flour

2 heaping tablespoons baking soda

6 eggs

1 2/3 tablespoons vanilla

3 cups boiling water

10 2/3 ounces sour cream

Blackout Frosting

In a double boiler, melt the chocolate and let it cool. In a mixing bowl, beat the sugar and butter with a wire whisk until blended and soft. In another bowl, sift flour and baking soda and whisk together. In another bowl, add eggs and vanilla, beat well and, with the melted chocolate, add to the sugar-and-butter mixture. Blend well. Boil water, heat oven to 350 degrees and grease three 9-inch layer cake pans.

Add 1/2 the flour mixture to the batter, then add sour cream. Beat well until well-combined. Add rest of flour, again blending well. Add boiling water all at once and with a wire whisk, beat well. Line the cake pans with wax paper, butter and dust with flour, shake off excess. Pour batter in the pans and bake for 30 minutes or until cake tester comes out clean. Let cool in pans on racks for 10 minutes. Invert cakes from pans to racks and let cool completely before frosting.

Blackout Frosting

10 ounces Baker's unsweetened chocolate

1 cup plus 2 1/2 tablespoons heavy cream

2 1/3 cups white sugar

3 tablespoons Karo syrup

1 tablespoon vanilla

1 cup sour cream

8 ounces Nestle's semisweet chocolate morsels.

Melt chocolate in double boiler and cool to room temperature. In a saucepan, bring cream, sugar and Karo syrup to a boil and let cool completely. Place the chocolate and sugar mixture in a mixing bowl and blend. Then add the vanilla and sour cream blending until shiny. Frost each layer separately and before stacking together, sprinkle tops with 1/2 cup chocolate morsels. After stacking, frost whole cake and sprinkle with remaining morsels.

Top of cake may be decorated with chocolate-covered cherries. Take cherries, with stems, from an 8-ounce jar of maraschino cherries, drain and rinse. Pour 1/3 cup brandy over cherries, put in freezer for 30-minutes. Drain and dip cherries, stems and all, into a bit of blackout frosting in which drained brandy may be added. Chill until time to decorate the cake.


Correction: In Recipe Finder last week, there was an omission in the Cheesy Onion Soup recipe. One gallon of warm water should added along with the 2 gallons of milk.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

Recipe requests

* Dr. Robert B. Tunney of Cockeysville is seeking a chicken fricassee recipe. "I remember chicken fricassee as something delicious but that's it. I don't know how it is prepared," he says.

* Linda R. Mahin of Westminster writes: "My husband and I are seeking a recipe for Salmon Loaf that's light and fluffy but holds together well."

* Mary M. Meyer of Forty Fort, Pa., wants help in finding a peanut butter pudding recipe using chocolate sauce. "As I recall, gelatin and peanut butter were used but I cannot remember," she wrote.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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