Amaretto Apricot Chews Food

AMARETTO APRICOT CHEWS

Steps:

• 1 Preheat the oven to 375 degrees
• 2 Lightly grease baking sheets or line them with parchment paper
• 3 For the chews: In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter and sugars for a few minutes until fluffy
• 4 Add the egg, flour, salt, baking soda and almond extract, mixing well
• 5 Using a spatula, add the oats, apricots and almonds, stirring to combine
• 6 The dough will be very stiff
• 7 Drop rounded tablespoonfuls of dough, spaced about 2 inches apart, onto the baking sheets
• 8 Bake for 8 to 10 minutes, until the cookies are light golden brown
• 9 Cool on the sheets for a few minutes, until they firm up slightly, then transfer to a wire rack to cool completely
• 10 For the glaze, if desired: Combine the confectioners' sugar and water, stirring until smooth
• 11 Spread the glaze over the cooled chews and allow to set at least 4 hours

AMARETTO CHEESE FILLED APRICOT

Steps:

• 1. In small bowl, mix cream cheese, 1/4 cup of the almonds, the cherries and amaretto with spoon. Spoon into small resealable food-storage plastic bag. Cut 1/2 inch off a corner of bag.
• 2. With fingers, open apricots along one side so they look like partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
• 3. Finely chop remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving to chill.

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.

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.

APRICOTS WITH AMARETTO SYRUP (ALBICOCCHE RIPIENE)

Steps:

• Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
• Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
• Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
• Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
• Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
• Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

CREAM CHEESE APRICOT COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl mix cream cheese and butter until well blended.
• Add egg and beat until smooth.
• Stir in cookie mix(mixture will be thick).
• Stir in apricots.
• Drop by rounded teaspoonful onto ungreased cookie sheet.
• Bake 12-14 minutes or until edges are lightly browned.
• Remove from oven and let cookies cool on cookie sheet for 1 minute before transferring to a cooling rack.