Apricot And Nut Cookies 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 AMARETTO SAUCE



Apricot Amaretto Sauce image

Provided by Food Network

Categories     dessert

Time 13m

Yield about 2 cups

Number Of Ingredients 3

2 tablespoons butter
1 jar (18 ounces) apricot jam
1/2 cup amaretto liqueur

Steps:

  • Melt the butter in a sauce pan. Add the jam and allow it to melt into the butter. Add the amaretto and blend in. Let simmer for 5 minutes.

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.

APRICOT-NUT DROP COOKIES



Apricot-Nut Drop Cookies image

"Most everyone who comes to our home asks for my 'famous' apricot cookies," says Patricia Crawford from Garland, Texas. "They are really good, and I try not to eat them all myself!"

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4-1/2 dozen.

Number Of Ingredients 11

3/4 cup butter-flavored shortening
1-1/4 cups packed brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried apricots
1 cup chopped pecans

Steps:

  • In a bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in apricots and pecans. , Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-13 minutes or until light golden brown. Cool for 2 minutes; remove to wire racks.

Nutrition Facts : Calories 163 calories, Fat 9g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 104mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

FROSTED APRICOT COOKIES



Frosted Apricot Cookies image

These cookies are pretty and delicious. They make excellent shower or party cookies.

Provided by m-ann

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Yield 12

Number Of Ingredients 8

1 ¼ cups all-purpose flour
¼ cup white sugar
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter, softened
3 ounces cream cheese, softened
½ cup flaked coconut
½ cup apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Combine flour, sugar, baking powder and salt. Cut in margarine and cream cheese until mixture resembles coarse meal. Spoon in coconut and preserves, mix well. Drop dough by teaspoonful onto greased cookie sheet.
  • Bake 15 to 18 minutes; until lightly browned. Cool before frosting.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 24.6 g, Cholesterol 28.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 7.3 g, Sodium 199.2 mg, Sugar 11.1 g

LAYERED APRICOT NUT COOKIES



Layered Apricot Nut Cookies image

I recieved this recipe from a girl I used to work with and it has been part of my Christmas cookie selection ever since. I could eat my weight in these things!

Provided by BonnieZ

Categories     Dessert

Time 3h

Yield 5 dozen cookies, 60 serving(s)

Number Of Ingredients 12

1 (1/4 ounce) package active dry yeast
1/4 cup warm water
4 cups flour
1 1/2 cups butter or 1 1/2 cups margarine
4 eggs
1/4 cup milk
3 1/2 cups ground walnuts
1 1/2 cups sugar
2 teaspoons cinnamon
2 (10 ounce) jars apricot filling
1/4 teaspoon baking powder
1/4 teaspoon almond extract

Steps:

  • Separate egg yolks from egg whites setting aside both.
  • Dissolve dry yeast in 1/4 cup warm water.
  • Work together flour and butter with a pastry cutter until the mixture resembles course meal.
  • Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
  • Divide dough into 3 portions, one slightly larger for bottom crust.
  • Cover& let sit in a draft free place to raise for 1/2 hour.
  • Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
  • Mix well and reserve 1/2 cup of the nut mixture for the topping.
  • Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
  • Place the dough in the bottom of the sheet pan and cover with the nut mixture.
  • Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
  • Evenly spread 2 jars of apricot filling on the second layer of dough.
  • Roll third crust and place on top of the apricot layer.
  • Score the top layer of the dough into 1 1/2 inch squares.
  • Bake 350°F for 35 minutes and let cool on baking rack.
  • Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
  • Add almond extract and combine well.
  • Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
  • Sprinkle with reserved nut mixture.
  • Bake at 325°F for 15 minutes and let cool.
  • Store covered in the refrigerator, slicing into squares before serving.

Nutrition Facts : Calories 129.8, Fat 8.1, SaturatedFat 3.3, Cholesterol 26.4, Sodium 39.9, Carbohydrate 12.9, Fiber 0.7, Sugar 5.8, Protein 2.1

WINNING APRICOT BARS RECIPE - (4.5/5)



Winning Apricot Bars Recipe - (4.5/5) image

Provided by sandiB2010

Number Of Ingredients 9

3/4 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups flaked coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

Steps:

  • Preheat oven to 350°F. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts. Press two-thirds of dough onto the bottom of a greased 13x9-inch baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30 to 35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

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