1 cup butter, room temperature
1 1/2 cups sugar
1 large egg
1 tsp vanilla extract
2 tsp Amaretto or 1/2 tsp almond extract
1 tsp salt
2 3/4 cups all purpose flour
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large mixing bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract and Amaretto (or almond extract).
With the mixer on low speed, mix in the salt and gradually blend in the flour until it is completely incorporated and the dough comes together into a smooth ball.
Divide dough in half and gently knead if dough is not completely smooth.
Place half of the dough on a well-floured work surface and roll out to 1/4-inch thickness. Cut out desired shapes with large (2 1/2 – 3-inch) cookie cutters and transfer cookies to prepared baking sheet. Gather and reroll cookie dough scraps. Repeat with second half of the cookie dough.
Chill cut out cookies on the baking sheet for 10 minutes before baking.
Bake for 15-20 minutes, depending on the size of the cookie, until cookies are set and very lightly browned around the edges.
Allow cookies to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen large cookies.