Apricot Amaretto Chews

Name: Apricot Amaretto Chews
Yield: 54 cookies
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking soda; 1 cup butter; ¾ cup packed brown sugar; ½ cup white sugar; 1 egg; 1 tablespoon amaretto liqueur; 2 ½ cups quick cooking oats; 1 cup dried apricots; ½ cup finely chopped almonds; 2 cups sifted confectioners' sugar; 3 tablespoons amaretto liqueur

Rating: 4.14 stars

14 Ratings
12 Reviews
2 Photos

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.

By Laria Tabul

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Recipe Summary

Servings:

Yield:

54 cookies

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F.

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Step 2

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.
Step 3

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.
Step 4

Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.
Step 5

Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
Step 6

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; protein 2.3g 5% DV; carbohydrates 32.1g 10% DV; fat 8.5g 13% DV; cholesterol 25mg 8% DV; sodium 100.6mg 4% DV. Full Nutrition

Reviews (12)

Most helpful positive review

PrincessLiz

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 those made with butter. I made these with margarine and they came out fine. Read More

Helpful

(13)

Most helpful critical review

MrsKilmer

12/29/2006

They "melted" in the oven. Definately need more flour. Read More

Helpful

(4)

14 Ratings

5 star values: 5
4 star values: 6
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PrincessLiz

11/20/2008

Helpful

(13)

lornat

02/25/2003

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. Will definitely be making again. Read More

Helpful

(10)

COOKYSNORK

05/03/2004

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. Read More

Helpful

(9)

FRAMBUESA

05/25/2005

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 instant oatmeal in addition to the regular quick oats as I ran out of them and needed a little bit more oatmeal. I thought they were sweet enough on their own (probably due to the addition of the cinnamon oatmeal) so I didn't put any glaze on top. Next time I may add more flour and maybe less butter as they ended up a little bit greasy. Read More

Helpful

(6)

Gwen on the West Coast

10/07/2009

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 the proportions recommended for the icing are off. If you use the recommended 2 cups confectioner's sugar and 2 tablespoons amaretto you will get a block of powdered sugar. In order to get something with a drizzly consistency I would recommend something like 3/4 of a cup confectioner's sugar 3 tablespoons amaretto. You could even add vanilla extract or maple syrup to make it more liquidy. (2) Instead of using 1 cup butter I used 1/2 cup unsweetened applesauce and 1/2 cup butter. I almost always substitute applesauce for shortening when I bake and it only improves the flavor. (3) I increased the flour by 1/2 cup. (4) Instead of mixing the apricots in with the recipe I pushed a dried apricot on top of the cookie as I was putting them on the baking sheet. (5) I added a dash of cinnamon (never hurts right?). I baked the cookies for 8 minutes exactly and they came out great. Chewy and delicious. I think the cookies without icing are five stars but with the icing are only four stars. I think the icing is too sweet and the amaretto flavor overpowers the other flavors in the cookie. Read More

Helpful

(6)

Ann B.

12/15/2006

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 almond (though I'm a bit biased- I'm very fond of apricot) so next time I make these I think I will try and make an apricot icing for them as well instead of the regular almond flavor icing. Also I recommend taking great care if you're going to pack them for shipping. Read More

Helpful

(5)

SHADOW7888

02/25/2003

These are very good! Very chewy. I used the almond extract. Read More

Helpful

(4)

MrsKilmer

12/29/2006

They "melted" in the oven. Definately need more flour. Read More

Helpful

(4)

june_august

02/16/2010

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 cookie. Read More

Helpful

(3)

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Nutritional Information

Apricot Amaretto Chews

Servings Per Recipe: 27
Calories: 212.5

% Daily Value *

protein: 5 %

carbohydrates: 10 %

exchange other carbs:

dietary fiber: 6 %

sugars:

fat: 13 %

saturated fat: 23 %

cholesterol: 8 %

vitamin a iu: 8 %

niacin equivalents: 8 %

vitamin b6: 2 %

vitamin c:

folate: 3 %

calcium: 2 %

iron: 5 %

magnesium: 7 %

potassium: 3 %

sodium: 4 %

thiamin: 10 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Apricot Amaretto Chews

1 of 12

All Reviews

PrincessLiz

11/20/2008

Helpful

(13)

lornat

02/25/2003

Helpful

(10)

COOKYSNORK

05/03/2004

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.

Helpful

(9)

FRAMBUESA

05/25/2005

Helpful

(6)

Gwen on the West Coast

10/07/2009

Helpful

(6)

Ann B.

12/15/2006

Helpful

(5)

SHADOW7888

02/25/2003

These are very good! Very chewy. I used the almond extract.

Helpful

(4)

MrsKilmer

12/29/2006

They "melted" in the oven. Definately need more flour.

Helpful

(4)

june_august

02/16/2010

Helpful

(3)

1 of 2 Apricot Amaretto Chews

Marianne

2 of 2 Apricot Amaretto Chews

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Apricot Amaretto Chews

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (12)

Most helpful positive review

Most helpful critical review

All Reviews for Apricot Amaretto Chews

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Apricot Amaretto Chews

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (12)

Most helpful positive review

Most helpful critical review

All Reviews for Apricot Amaretto Chews