Amaretto Apricot Chews Recipes

Steps:

• Peel apricots with a vegetable peeler, then halve and pit. Finely chop 2 halves and set aside.
• Heat butter in a 12-inch heavy nonstick skillet over medium heat until foam subsides, then cook sugar, stirring constantly, until golden brown. Stir in Amaretto (be careful; syrup will spatter) and simmer, stirring, 2 minutes.
• Working in 2 batches, poach apricot halves in syrup at a low simmer, turning, until almost tender, 5 to 10 minutes per batch. Using a slotted spoon, transfer apricots, hollow sides up, to a platter.
• Add crumbled amaretti to syrup and cook over low heat, crushing cookies with back of a wooden spoon, until melted into a coarse purée.
• Stir in reserved chopped apricot and gently simmer, stirring, until syrup is deep brown and slightly thickened. Cool syrup slightly.
• Spoon syrup over apricots and sprinkle with pine nuts (if using). Serve warm or at room temperature.

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

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.

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In small bowl mix together flour and baking soda.
• 3. In large bowl beat butter until softened. Add brown and granulated sugars. Beat until fluffy.
• 4. Add egg and 1 tablespoon of Amaretto. Beat well.
• 5. Add flour mixture slowly and beat until well incorporated.
• 6. Stir in oats, apricots and almonds.
• 7. Drop by rounded teaspoon onto un-greased cookie sheet.
• 8. Bake 8-10 minutes.
• 9. For topping: Add Amaretto to powdered sugar slowly. Stir while adding liquid and stop when you reach a drizzling consistency.
• 10. When cookies are cool drizzle topping over cookies. Makes 54 cookies.

Steps:

• In small bowl, mix cream cheese, 1/4 cup of the almonds, the cherries and amaretto with spoon. Spoon into small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag.
• With fingers, open apricots along one side so they resemble partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
• Finely chop remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving to chill.