Apricot Amaretto Chews 1 cup all-purpose flour 1 teaspoon baking soda 1 cup butter 3/4 cup packed brown sugar 1/2 cup granulated sugar 1 egg 1 tablespoon amaretto liqueur 2 1/2 cups quick cooking oats 1 cup dried apricots 1/2 cup finely chopped almonds 2 cups sifted confectioners' sugar 3 tablespoons amaretto liqueur
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; 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 to 10 minutes.
Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
Stir together confectioners' sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.
*Almond extract may be used in place of amaretto. In dough use 1/2 teaspoon almond extract and 2 teaspoons of water in place of the amaretto. In icing use 1/4 teaspoon almond extract and enough water to get the correct consistency in place of the amaretto.
