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My review
Apricot Amaretto Chews
Laria Tabul
"Chunky and chewy cookies...a delicious mouthful! Almond extract may be used in place of amaretto. In dough use 1/2 tsp almond extract and 2 tsp of water in place of the amaretto. In icing use 1/4 tsp almond extract and enough water to get the correct consistency in place of the amaretto."
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Ingredients
servings 213 calsOriginal recipe yields 27 servings (54 cookies)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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, and then 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 8-10 minutes.
- Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
- Stir together powdered sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.
Nutrition Facts
Per Serving: 213 calories; 8.5 g fat; 32.1 g carbohydrates; 2.3 g protein; 25 mg cholesterol; 101 mg sodium. Full nutrition
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
11/20/2008
I think those who found these spread too much were using real butter. It melts faster than shortening or margarine. Cookies made with shortening or margarine are thicker and often chewier than...
Most helpful critical review
12/29/2006
They "melted" in the oven. Definately need more flour.
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11/20/2008
I think those who found these spread too much were using real butter. It melts faster than shortening or margarine. Cookies made with shortening or margarine are thicker and often chewier than...
11/12/2002
This cookie was excellent. It was hard to eat just one. I toasted the almonds before chopping and adding to the recipe. Also used almond flavoring instead of amaretto. They disappeared. Wil...
5/3/2004
Great cookie!! My first pan came out a little flat so I had to add more flour(about 1/2 c. more) for them to puff. Nice taste and texture.
10/6/2009
I made a few modifications to this recipe. (1) I don't think it needs the icing. I made half of them with an icing and half without and I think the cookies without the icing are better. Plus ...
5/25/2005
While these cookies were really good and seriously addicting, they came out very flat. I halved the recipe and used 1/2 T almond extract instead of amaretto, as well as used 2 bags of cinnamon i...
12/14/2006
I really, really loved this recipe. For me, they came out crunchy and a little bit crumbly, but they were very good like that. I think a bit of the apricot flavor was lost under the taste of alm...
2/15/2010
Definitely needs more flour or other dry ingredient - cookie was put on pan nicely rounded and went shlorb over the next 10 minutes. I turned the heat down to avoid burning the small puddles of...