Apricot and Almond Cookie with Amaretto Icing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 Cup Butter, room temperature
1/2 Cup plus 2 Tbls sugar
1 Tsp. Vanilla
1/4 Tsp. Cinnamon
1/4 Tsp. Salt
1 Egg
1 1/4 Cups All Purpose Flour
1/2 Cup Dried Apricots, fine dice
1/4 Cup Slivered Almonds, toasted
Icing:
1 3/4 Cups Confectioners Sugar
5-7 Tbls Amaretto
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Directions: |
Directions:In a large bowl, beat the butter, sugar, cinnamon. vanilla and salt with mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in flour until just blended.
Mix in the apricots and nuts.
Transfer mixture to a piece of saran wrap and shape into a log about 12 inches long and 1 1/2 inch diameter.
Wrap in plastic wrap and refrigerate for at least 2 hours,
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cut the dough in approximately 1/4 to 1/2 inch slices. Bake until the cookies are brown around the edges, around 15 minutes.
Transfer cookies to a rack and cool completely.
Icing: Mix confectioners sugar with a Tbls of Amaretto at a time till desired consistency. You want to be able to drizzle over cookie with a fork. Let the icing set before serving about 30 minutes. |
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Number Of
Servings: |
Number Of
Servings:36 |
Preparation
Time: |
Preparation
Time:3 hours, including chilling and baking |
Personal
Notes: |
Personal
Notes: These are a great holiday cookie. You can see the little pieces of apricots in the cookie.
You can make these kid friendly by using orange juice instead of the amaretto.
I always double the recipe and divide the dough into two logs, wrap each in
saran, put one in freezer and after it freezes slide it into a zip lock bag and have it ready any time you need a delicious little cookie.
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