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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This makes a very healthy tasting, chewy cookie....it isn't a crisp cookie. I had it on a Christmas Cookie Exchange this year, and really enjoyed it! Originally authored by Brenda Bragg from Ohio. Cook time is actually 8 minutes per cookie sheet, I just increased the cooking time to accomodate multiple cookie sheetfuls! Ingredients:
1 cup butter, softened |
3/4 cup brown sugar, firmly packed |
1/2 cup sugar |
1 large egg |
1 tablespoon amaretto |
1 cup all-purpose flour |
1 teaspoon baking soda |
2 1/2 cups regular oats, uncooked |
1 cup dried apricot, finely chopped |
1/2 cup almonds, blanched and finely chopped |
2 cups powdered sugar, sifted |
3 -4 tablespoons amaretto |
Directions:
1. 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.
2. Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
3. 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.
4. Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.
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