Amaretto Apricot Cookies Recipe

Ingredients for Amaretto Apricot Cookies

• 1 cup (2 sticks) unsalted butter
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 3-4 tablespoons amaretto extract
• All Purpose Flour
• 1 teaspoon baking soda
• 1 cup rolled oats
• Dried Apricot
• ½ cup slivered almonds
• 2 cups powdered sugar

How to Make Amaretto Apricot Cookies

1. Preheat oven to 375°F (190°C).
2. Cream together 1 cup (2 sticks) unsalted butter at medium speed with an electric mixer until light and fluffy.
3. Gradually add ¾ cup packed light brown sugar and ½ cup granulated sugar, beating until well combined.
4. Beat in 1 large egg and 1 tablespoon amaretto extract.
5. In a separate bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon baking soda.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
7. Stir in 1 cup rolled oats, 1 cup chopped dried apricots, and ½ cup slivered almonds.
8. Drop rounded teaspoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
9. Bake for 7-8 minutes, or until the edges are lightly golden brown. (Note: Bake one sheet at a time for best results).
10. Let cookies cool on baking sheets for 1 minute before transferring them to a wire rack to cool completely.
11. 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.
12. Once cookies are completely cool, drizzle the amaretto glaze over the top.