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Apricot Amaretto Chews

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 27 servings

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F.
  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.
  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.
  4. Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8-10 minutes.
  5. Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.
  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.
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Reviews

PrincessLiz
13
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.

lornat
10
2/25/2003

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.

COOKYSNORK
9
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.