Ingrédients pour Amaretto Apricot Cookies
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tablespoon amaretto extract (for cookies), 3-4 tablespoons amaretto extract (for glaze)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup rolled oats
- 1 cup chopped dried apricots
- ½ cup slivered almonds
- 2 cups powdered sugar
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Comment préparer Amaretto Apricot Cookies
- Preheat oven to 375°F (190°C).
- Cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer until light and fluffy.
- Gradually add ¾ cup packed light brown sugar and ½ cup granulated sugar, beating until well combined.
- Beat in 1 large egg and 1 tablespoon amaretto extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup rolled oats, 1 cup chopped dried apricots, and ½ cup slivered almonds.
- Drop rounded teaspoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 7-8 minutes, or until the edges are lightly golden brown. (Note: Bake one sheet at a time for best results).
- Let cookies cool on baking sheets for 1 minute before transferring them to a wire rack to cool completely.
- While cookies cool, prepare the glaze: Whisk together 2 cups powdered sugar and 3-4 tablespoons amaretto extract until smooth, adding more amaretto if needed to reach desired consistency.
- Once cookies are completely cool, drizzle the amaretto glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
324g
Fat
89g
Carbs
45g
