Best Apricot Nut Cookie With Amaretto Icing Recipes

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APRICOT AND NUT COOKIES WITH AMARETTO ICING RECIPE - (4.3/5)



Apricot and Nut Cookies with Amaretto Icing Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 12

1/2 cup (1-stick) unsalted butter, 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
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (amaretto, if you have it)

Steps:

  • 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°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. 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. Per cookie (24); Calories: 139; Total Fat: 5 grams; Saturated Fat: 2.5 grams; Protein: 1 gram; Total carbohydrates: 21 grams; Sugar: 15 grams; Fiber: 0.5 gram; Cholesterol: 19 milligrams; Sodium: 99 milligrams

APRICOT NUT COOKIE WITH AMARETTO ICING



Apricot Nut Cookie with Amaretto Icing image

I love apricots , and use them in everything I can. We love to make this recipe and take these on vacation. Very easy and taste terrific!! :)

Provided by Cindy Seago @Cindysea

Categories     Cookies

Number Of Ingredients 13

1 stick(s) unsalted butter-at room temperature
1/2 cup(s) plus 2 tbs. sugar
1 teaspoon(s) vanilla
1/4 teaspoon(s) cinnamon
1/4 teaspoon(s) coarse sea salt
1 - egg
1 1/4 cup(s) all purpose flour
1/2 cup(s) dried apricots chopped
1/4 cup(s) silverd almonds toasted
2 tablespoon(s) pine nuts toasted
ICING:
1 3/4 cup(s) powdered sugar
5 tablespoon(s) almond flavored liquer, such as disarona amaretto

Steps:

  • For the cookies in a large bowl, beat the butter, sugar, vanilla, cinnamon , and salt with electric mixer until light and fluffy. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
  • Transfer the dough to a lightly floured surface and divide it in half. Shape each half into a log. Roll each log in plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350 degrees F. 15-18 minutes Line 2 heavy baking sheets with parchment paper. CUt the dough into 1/2 in slices. If dough isn't firm enough to slice freeze for 15 minutes. Place cookies on cookie sheet. Bake until the cookies are golden around the edges , allow cookies to cook before icing.
  • Icing: Mix powdered sugar and almond liquer until desired consistency . I usually make mine a little on the thin side , so as to take the cooled cookie and dip the top side into the icing and place back on the cooling rack to finish drying. But if you like your icing thicker you can use a piping bag or spoon to dallop it onto the top and spread around.

AMARETTO APRICOT COOKIES



Amaretto Apricot Cookies image

This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls!

Provided by breezermom

Categories     Drop Cookies

Time 50m

Yield 7 dozen

Number Of Ingredients 12

1 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup sugar
1 large egg
1 tablespoon Amaretto
1 cup all-purpose flour
1 teaspoon baking soda
2 1/2 cups regular oats, uncooked
1 cup dried apricot, finely chopped
1/2 cup almonds, blanched and finely chopped
2 cups powdered sugar, sifted
3 -4 tablespoons Amaretto

Steps:

  • Beat butter at medium speed of an electric mixer until creamy. Gradually add the brown sugar and 1/2 cup sugar, beating well. Add the egg and 1 tbsp of the amaretto, beating well.
  • Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 for 7 to 8 minutes or until lightly browned. Cool 1 minute on cookie sheets before removing to wire racks. Let cool completely.
  • Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.

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Apricot nut cookie with amaretto icing is a delightful dessert recipe that is sure to impress your friends and family. The cookie dough includes a mix of ground nuts and apricots, adding a nutty and sweet flavor to the cookies. The amaretto icing complements these flavors perfectly, adding a subtle almond taste that enhances the cookie's unique flavor profile.

Ingredients

- 2 cups all-purpose flour - 1 cup butter, softened - 1 cup granulated sugar - 1 egg - 1 cup dried apricots, chopped - 1 cup nuts, chopped (almonds, walnuts, pecans or hazelnuts) - 1 tsp. baking powder - 1 tsp. vanilla extract - 1/4 tsp. salt Amaretto Icing: - 1 cup powdered sugar - 1 Tbsp. butter, softened - 2 Tbsp. milk - 2 Tbsp. amaretto liqueur

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Grease a baking sheet or line with parchment paper. 2. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract. 3. In a separate bowl, whisk together flour, baking powder, and salt. 4. Gradually add the flour mixture to the butter and sugar mixture until well combined. 5. Stir in chopped apricots and nuts until evenly distributed throughout the dough. 6. Cover the cookie dough and chill for at least 30 minutes. This will help the dough firm up, making it easier to form into cookies. 7. Using a cookie scoop, roll the dough into balls and place them onto the prepared baking sheet, flattening them slightly with the palm of your hand. 8. Bake the cookies for 12 to 15 minutes or until the edges are lightly browned. 9. Remove the cookies from the oven and allow them to cool on a wire rack. Amaretto Icing: 10. To make the icing, whisk together the powdered sugar, softened butter, milk, and amaretto liqueur until smooth. 11. Once the cookies have cooled, spread a small amount of the icing on top of each cookie, using a knife or offset spatula. 12. Serve and enjoy!

Tips For Success

- Make sure your butter is softened and at room temperature before mixing it with the sugar. This will ensure a smooth and creamy texture in the dough. - Use equal parts of almonds, walnuts, pecans or hazelnuts for a balanced nut flavor. - Chill the cookie dough before baking to firm it up, making it easier to form into cookies. - After baking, allow the cookies to cool completely before applying the icing. This will prevent the icing from melting and running off the cookies.

Conclusion

Apricot nut cookie with amaretto icing is a recipe that is perfect for any occasion. The apricots and nuts give the cookie a rich and flavorful taste that pairs well with the subtle almond flavor in the icing. This recipe is easy to make and is sure to impress your friends and family with its unique and delicious taste.
Apricot nut cookies with amaretto icing is a delicious and easy-to-make dessert that can easily elevate any gathering or occasion. With a perfect balance of sweet and nutty flavors, the apricot nut cookies are complemented by the rich and creamy amaretto icing. In this article, we will provide valuable tips to help you create the perfect apricot nut cookie with amaretto icing recipe.

Tip #1 - Choosing the Right Apricots

When it comes to making apricot nut cookies, the quality of the apricots you use will significantly impact the final product. You should always aim for fresh and ripe apricots to ensure that the flavor is not too sour or bland. It is also essential to choose apricots that are not too mushy or overripe, as this can affect the texture of the cookie.
Tip #1a - Dried Vs Fresh Apricots
While some recipes may call for fresh apricots, you can also use dried apricots to make apricot nut cookies. Dried apricots are generally easier to find throughout the year, and they tend to have a more concentrated flavor than fresh apricots. However, it is important to note that dried apricots may have a higher sugar content, which could affect the overall sweetness of the cookie.

Tip #2 - Choosing the Right Nuts

Another critical component of making apricot nut cookies is selecting the right nuts. You can use a variety of nuts in this recipe, including almonds, pecans, and hazelnuts. When selecting nuts, it is essential to choose high-quality nuts that have a fresh and robust flavor. Additionally, you may want to consider whether you want the nuts to be chopped or ground, as this can impact the texture of the cookie.
Tip #2a - Toasting Nuts
Toasting nuts can help to bring out their flavor and make them taste more robust. Before adding nuts to the cookie dough, toast them in the oven for a few minutes to achieve a perfect nutty flavor. Make sure to keep an eye on the nuts while toasting, as they can easily burn.

Tip #3 - Using High-Quality Butter

Butter is an essential ingredient in any cookie recipe, and it is especially crucial when making apricot nut cookies with amaretto icing. Using high-quality butter can help to enhance the flavor and texture of the cookie, making it more delicious and enjoyable. Look for butter that has a high butterfat content, as this will help to make the cookie dough more tender and flavorful.
Tip #3a - Room Temperature Butter
To achieve the best texture when making apricot nut cookies, it is essential to use room temperature butter. If the butter is too cold or too warm, it can affect how the cookie dough comes together, making it either too soft or hard. Allow the butter to sit at room temperature for 30-60 minutes before using it in the recipe.

Tip #4 - The Importance of Mixing Ingredients

When making apricot nut cookies with amaretto icing, it is vital to mix the ingredients correctly. Over-mixing the dough can cause the cookies to become tough, while undermixing can cause them to fall apart. It is critical to follow the recipe instructions precisely and mix the ingredients until just combined.
Tip #4a - Mixing the Dry Ingredients
To make mixing the dough easier, it is best to mix the dry ingredients first before adding them to the wet ingredients. This will help to distribute the ingredients evenly throughout the dough and prevent clumps from forming.

Tip #5 - Rolling the Dough

Rolling the cookie dough is a crucial step in making apricot nut cookies with amaretto icing. The dough should be rolled out to a specific thickness to ensure that the cookies bake evenly and have the right texture. Ideally, you should aim for a thickness of between 1/4 to 1/2 inch.
Tip #5a - Using Non-Stick Surfaces
To prevent the dough from sticking to your rolling pin or surface, lightly flour the rolling pin and work surface before rolling out the dough. Alternatively, you can use parchment paper or a silicone baking mat to roll out the dough, which will prevent it from sticking.

Tip #6 - Adding the Amaretto Icing

The final touch to making apricot nut cookies is the addition of the rich and creamy amaretto icing. While the icing is not mandatory, it does add another layer of flavor and texture to the cookie. When adding the icing, make sure to wait until the cookies are fully cooled before spreading it over the top.
Tip #6a - Consistency of Icing
Getting the consistency of the icing right is crucial to the success of the recipe. The icing should be thick enough to stay on top of the cookie but thin enough to spread smoothly. If the icing is too thick, it will be difficult to spread, while if it is too thin, it will slide off the cookie.

Conclusion

Apricot nut cookies with amaretto icing are a delicious and easy-to-make dessert that is perfect for any gathering or occasion. By following the valuable tips in this article, you can create a perfect recipe that is sure to impress your friends and family. Remember to choose high-quality ingredients, mix the dough correctly, and add the amaretto icing only when the cookies are fully cooled.

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