I never tell people what’s in these cookies. I just wait for them to take a bite and then I tell them about the apricot. People are funny and I don’t mean just funny as in; I was “stuck” looking at pictures on the “people of Walmart” for an hour kind of funny. I mean picky, odd and often put off by a simple ingredient.
These cookies are AMAZING. First off, they look like stained glass windows. They are moist and the flavor is perfect. Enough said, make the cookies, you’ll look like a super star!
Delicious
Ingredients:
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 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:
1/3 cup confectioner sugar
5 to 7 tablespoons almond flavored liqueur (Amaretto)
How to:
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.
Step two
finally step three
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.
Ready to meet their maker…. (not really I say a lot of silly stuff!)
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.
See, I am a nice person, I didn’t put icing on all of them….just in case!
Link to Giada’s recipe: Food Network
Printer friendly: Apricot and Nut Cookies with Amaretto
Peace and don’t be that kind of funny,
Isabelle
