Apricot and Nut Cookies with Amaretto

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!




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


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 one

    Step two

Step two


finally step three

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!)

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!

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

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Peace and don’t be that kind of funny,