Apricot and Nut Cookies with Amaretto Icing
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 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 (recommended: Amaretto)
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.
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with
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
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.
2 to 2 1/2 dozen cookies