Apricot And Nut Cookies With Amaretto Icing
Serves: 4
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
55
Sourness
46
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.75 cups
Sugar (confectioners')1 tsp
Pure Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Fine Sea Salt1 large
Egg1.25 cups
All-Purpose Flour2 tbsps
Pine Nut (toasted)Directions:
1
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
2
Beat in the egg
3
Stir in the flour until just blended
4
Mix in the apricots, almonds, and pine nuts
5
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
6
Wrap the dough in the plastic and refrigerate for 2 hours
7
Preheat the oven to 350 degrees F
8
Line 2 heavy baking sheets with parchment paper
9
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices
10
Transfer the cookies to the prepared baking sheets, spacing evenly apart
11
Bake until the cookies are golden around the edges, about 15 minutes
12
Transfer the cookies to a wire rack to cool completely before icing
13
For the Icing: Place the confectioners' sugar in a medium mixing bowl
14
Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency
15
Place the wire rack over a baking sheet
16
Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet
17
Allow the icing to set before serving, about 30 minutes