Photo: Apricot and Nut Cookies with Amaretto Icing Recipe
Ingredients
Cookies:
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup dried apricots, coarsely chopped
- 1/4 cup slivered almonds, toasted
- 2 tablespoons pine nuts, toasted
Icing:
Directions
For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.
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By representingJersey
St. Louis, MO
on December 16, 2011
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We substituted chopped pecans for the pine nuts and they came out great! Easy and delicious. I think you could add orange or almond extract as others have suggested and you could probably substitute any dried fruit in these too. Definitely toast the almonds as they add a lot of flavor. Without leavening, the cookies are quite flat and crispy but we liked them that way. The amaretto-confectioners' sugar icing is one of the best things I have learned in food this year.
By jthomas_7949578
Wilmington, DE
on November 04, 2011
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I too thought about alomond extract instead of the cinnamon. Or even nutmeg instead of the cinnamon...not a big fan of cinamon. I didnt add more apricots but think I would like that as well. The orange zest sounds great and for those that dont want to use alcohol for the iceing then just use the juice of an orange. For the bland response. You probably need more salt to your taste. Its the sweet and salt balance that makes the recipe. For the flat cookies, try adding a teaspoon of leavening, such as baking powder to your flour.
By spennac1_12656859
Walworth, 72
on September 21, 2011
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I have made this recipe 4 times since I saw the episode. This is now my husbands favorite cookie! Mine too! It has all the elements..salty, sweet, crunchy, soft, delicious. Freeze well too.
Read all 76 reviews