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

Time 50m

Yield 7 dozen

Number Of Ingredients 12

Ingredients

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.

*** Explore more Amaretto Apricot Cookies Recipes »

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