Apricot and Nut Cookies with Amaretto Icing

Name: Apricot and Nut Cookies with Amaretto Icing
Yield: makes 2 to 2 1/2 dozen cookies
Ingredients: 1/2 cup (1 stick) unsalted butter, at room temperature; 1/2 cup plus 2 tablespoons granulated 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 Amaretto or other almond-flavored liqueur

December 20, 2011

Compared to American Christmas cookies, Italian cookies are a bit less sweet. They bake up nice and buttery, and the dried apricots make them moist and chewy rather than crisp and crunchy. The dough freezes well, so I like to make a double batch and store some to bake when unexpected guests drop by (just be sure to increase the baking time by two minutes if baking from frozen). The cookies will ﬁll the whole house with an alluring fragrance and make you look like a superstar, even if you don’t have time to make the glaze.

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