AMARETTO APRICOT CHEWS
Almonds and extract, not almond liqueur, flavor these cookies.
Provided by Adapted from "The Red Hat Society Cookbook" (Rutledge Hill Press, 2006)
Yield 36
Number Of Ingredients 13
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
Nutrition Facts : Calories 153 calories, Fat 7 g, Carbohydrate 21 g, Cholesterol 19 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 40 mg, Sugar g
APRICOT AMARETTO JAM
This thick, chunky apricot jam was my grandma's recipe; it's lovely to make something for my family and friends that she made for hers! -Linda Wegner, Robinson, Illinois
Provided by Taste of Home
Time 40m
Yield 8 half-pints.
Number Of Ingredients 6
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.
Nutrition Facts :
APRICOT AMARETTO CHEWS
Chunky and chewy cookies...a delicious mouthful! Almond extract may be used in place of amaretto. In dough use 1/2 tsp almond extract and 2 tsp of water in place of the amaretto. In icing use 1/4 tsp almond extract and enough water to get the correct consistency in place of the amaretto.
Provided by Laria Tabul
Categories Amaretto Desserts
Yield 27
Number Of Ingredients 12
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.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.1 g, Cholesterol 25 mg, Fat 8.5 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 100.6 mg, Sugar 22.5 g
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
APRICOT AMARETTO CHEWS
Chunky and chewy cookies...a delicious mouthful! Almond extract may be used in place of amaretto. In dough use 1/2 tsp almond extract and 2 tsp of water in place of the amaretto. In icing use 1/4 tsp almond extract and enough water to get the correct consistency in place of the amaretto.
Provided by Laria Tabul
Categories Amaretto Desserts
Yield 27
Number Of Ingredients 12
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.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.1 g, Cholesterol 25 mg, Fat 8.5 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 4.5 g, Sodium 100.6 mg, Sugar 22.5 g
AMARETTO APRICOT COOKIES
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
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.
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