How to make Chef Ryan Scott's amaretto bird cookies with orange glaze
Chef Ryan Scott joined "Good Morning America" for our 12 Days of Christmas cookies.
The "Top Chef" star and author of the upcoming book, "The No-Fuss Family Cookook," shared his amaretto bird cookie recipe with orange glaze to represent "four calling birds" from the "12 Days of Christmas" classic Christmas carol.
"Orange and almond is a wonderful flavor combo, and I love how it elevates what could be just another rolled holiday cookie into something more sophisticated and fun," said Scott. "Also, making this dough couldn't be easier. One bowl, one mix, done!"
Scott also shared a few technique tips on how to make the perfect dough.
Get the recipe below and get Scott's book on Father's Day next year!
Amaretto bird cookies with orange glaze
Yield: 24 cookies
Prep time: 20 minutes, plus 30 minutes to 1 hour fridge time
Cooking time: 8 minutes
Kitchen equipment required
Electric hand mixer
Rolling pin
Bird cookie cutter
Ingredients for the cookies
1 cup (2 sticks) unsalted butter, room temperature
1⁄2 cup powdered sugar
1⁄2 cup granulated sugar
1 egg
1⁄2 teaspoon almond extract
1 1⁄2 teaspoons amaretto liqueur
2 1⁄4 cups all purpose flour, plus more for dusting
1⁄2 teaspoon cream of tartar
1⁄4 teaspoon baking soda
1⁄2 teaspoon salt
Ingredients for the icing
3 cups powdered sugar
1⁄4 teaspoon salt
1 teaspoon orange zest
1 1⁄2 tablespoons orange juice
3-4 tablespoons milk
For garnish
½ cup sliced natural almonds
2 tablespoons chocolate sprinkles or chopped chocolate chips
Directions
In a large bowl, combine the butter, powdered sugar, sugar, egg, extract, liquer, flour, salt, cream of tartar, baking soda and salt. Using an electric mixer, mix the ingredients together at low speed until a smooth dough forms. Divide the dough into two equal balls.
Working with one dough ball at a time, roll the dough out on a lightly floured sheet of parchment paper or silicone baking mat to about 1⁄4 inch. Slide the parchment paper onto a baking sheet and move the dough to the fridge. Repeat with the second dough ball. Let the dough sheets rest in the fridge until firm, 30 minutes to an hour.
Preheat the oven to 350 degrees Fahrenheit.
Pull the dough sheets from the fridge and use your bird-shaped cookie cutter to cut as many cookies as possible, getting them as close as you can to each other. Remove the dough scraps and use a spatula to move the bird cookies on the parchment so that they are at least 1 1⁄2 inches apart. Re-roll the cookie scraps immediately while they are still chilled and cut more birds. Repeat until you run out of dough or the dough gets too soft to handle.
Once the bird-shaped cookies are cut and arranged, place them in the preheated oven and bake for 8 minutes, until the edges are browned and the surface of the cookies are starting to turn golden. Allow the cookies to cool on the pan while you make your icing.
In a medium bowl, whisk together the powdered sugar, orange zest, orange juice, salt, and 3 tablespoons of milk. It should be thick but pourable, similar to thick molasses. If the icing is too thick, add more milk 1 teaspoon at a time until you get the desired consistency.
Transfer the icing to a wide shallow bowl (or a high-sided plate or food storage container). Dip the top surface of the cooled cookies in the icing, holding the edges with your fingertips very carefully.
Once the top surface of the cookie is dipped, gently lift it out of the icing and scrape the excess icing from the cookie and turn right-side up onto a cooling rack.
Clean up any drips with your finger or a small icing spatula. Before the icing sets up, decorate the cookies using almond slices as feathers and chocolate sprinkles or chopped chocolate as eyes.
Technique tip
Roll the cookie dough while it is soft and fresh directly on parchment paper or silicone baking mats.
Then slide the sheets onto a baking sheet and refrigerate until firm. The dough will chill faster rolled out thin, and is also easier to roll out when it's soft and fresh.
Don't skip chilling the dough! If you don't chill, it will be super hard to cut shapes and the cookies won't hold their shape when baked.
Swap option
Don't want to include alcohol? Leave it out and increase the almond extract by 1/2 teaspoon.
Don't like almonds? Replace the amaretto liqueur and almond extract with orange or lemon juice, and add a teaspoon of zest. Or, just leave it all out and add 2 teaspoons of vanilla extract.
