Best 3 Apricot And Nut Cookies With Amaretto Icing Recipes

**Apricot and Nut Cookies: A Heavenly Bite of Sweetness and Nutty Delight**

Indulge in a symphony of flavors with our delectable Apricot and Nut Cookies, where the delicate tartness of apricots meets the nutty crunch of walnuts and almonds. These cookies are not just a treat for your taste buds; they are also visually stunning, with a golden-brown exterior and a tantalizing sprinkle of powdered sugar. Each bite reveals a delightful balance of textures, from the chewy cookie base to the tender apricot pieces and the crispy nut fragments. Whether you enjoy them as an afternoon snack, a sweet ending to a meal, or a thoughtful gift, these cookies are sure to be a hit.

**Recipe Variations:**

1. **Apricot and Walnut Cookies:** For a classic combination, pair the apricots with walnuts, creating a timeless treat that showcases the natural sweetness of both ingredients.

2. **Apricot and Almond Cookies:** Experience a nutty twist by replacing walnuts with almonds. The delicate flavor of almonds complements the apricots beautifully, resulting in a sophisticated and elegant cookie.

3. **Apricot and Pistachio Cookies:** Add a vibrant green hue and a touch of Middle Eastern flair to your cookies by using pistachios instead of walnuts or almonds. These cookies are sure to impress with their unique flavor and stunning appearance.

4. **Apricot and Mixed Nut Cookies:** For a delightful medley of flavors and textures, combine walnuts, almonds, and pistachios in your cookie batter. This variation offers a delightful surprise in every bite.

5. **Amaretto Icing:** Elevate your cookies to the next level with a drizzle of homemade Amaretto icing. The almond liqueur adds a subtle hint of bitterness that perfectly complements the sweetness of the cookies.

Here are our top 3 tried and tested recipes!

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

Ingredients

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

Ingredients

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

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.

Tips:

Use a food processor to finely chop the apricots and walnuts. This will help to ensure that they are evenly distributed throughout the cookies.
If you don't have a food processor, you can chop the apricots and walnuts by hand. Just be sure to chop them very finely.
Be sure to chill the dough before baking. This will help to prevent the cookies from spreading too much in the oven.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Let the cookies cool completely before icing them. This will help to prevent the icing from running off the cookies.

Conclusion:

These apricot and nut cookies with amaretto icing are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. The combination of apricots, walnuts, and amaretto gives these cookies a unique and flavorful taste that is sure to please everyone.