Another batch of good cookies!!

I saw this recipe and I knew I had to try it. I haven't had a cookie before with dried apricots and pine nuts. The cookie is fairly easy to make, the dough just takes a bit to chill before you bake it. I left the dough over night, and it came out okay! Thanks Giada for another wonderful recipe!

Apricot and Nut Cookies with Amaretto Icing
Recipe courtesy Giada De Laurentiis, 2008

Prep Time:
4 min

Inactive Prep Time:
2 hr 30 min

Cook Time:
15 min
Level:
Easy
Serves:
2 to 2 1/2 dozen cookies

Ingredients
Cookies:
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons 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
Icing:
1 3/4 cups confectioners' sugar
5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)

Directions

For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.

Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours.
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.

Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes.

Toasting nuts

Dried apricots... yummy by themselves but super yummy in cookies

Slicing the chilled dough

This icing really made the cookies... I'll have to try this icing over cinnamon buns

Taylor doing her best to try to charm a cookie away from me