Apricot Amaretto Chews Recipes

APRICOT AMARETTO JAM

Steps:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

APRICOT AMARETTO CHEWS

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl beat the butter or margarine until softened. Add the brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.
• Stir together flour and baking soda, and then add to the butter mixture and beat until well mixed. Stir in the oats, apricots, and almonds.
• Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.
• Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
• Stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.

AMARETTO APRICOT COOKIES

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.

APRICOT AMARETTO CHEWS

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl beat the butter or margarine until softened. Add the brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.
• Stir together flour and baking soda, and then add to the butter mixture and beat until well mixed. Stir in the oats, apricots, and almonds.
• Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.
• Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
• Stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.

AMARETTO APRICOT CHEWS

Steps:

• If necessary, put butter in microwave for 30 seconds at 5-6 to soften. Beat butter until soft. Add sugar and continue beating at low speed until fluffy. Add egg, flour, baking soda and almond extract. Stir GENTLY. Remove bowl from mixer and STIR in oats, apricots (6 oz bag, chopped in Cuisinart), and almonds. Drop and bake at 375* for 8-10 minutes, using parchment paper. Cool on pan and glaze on a rack. GLAZE: 2 c sifted powdered sugar 2-3 T water almond extracr Stir together powdered sugar and extract. Add 2 T water, adding more as needed until glaze is drizzling consistency

AMARETTO CHEESE-FILLED APRICOTS

Steps:

• Gently loosen a long side of each apricot, splitting apricots to resemble clamshells. In a small bowl, beat the cream cheese, 1/4 cup almonds, cherries and amaretto until blended. Spoon 1-1/4 teaspoons filling into each apricot. , Place remaining almonds in a small shallow dish; roll exposed cheese portions of apricots in nuts.

AMARETTO CHEESECAKE WITH APRICOT GLAZE

Steps:

• Crust: Combine ingredients.
• Press onto bottom of a 9-inch springform pan; set aside.
• Filling: Combine cream cheese, sugar, and flour, mixing until well blended.
• Add eggs, one at a time, mixing just until combined.
• Blend in sour cream and liqueur; pour over crust.
• Bake in 450 degree F oven 10 minutes.
• Reduce oven temperature to 250 degrees F; continue baking for 1 hour.
• Run knife around rim of pan; cool on wire rack.
• Chill.
• Glaze: To glaze cake, combine jam and liqueur in a saucepan; heat until warm and smooth.
• Strain mixture and pour over cheesecake before removing sides of pan.
• Garnish if desired.