Amaretto Apricot Chews Recipes

APRICOT AMARETTO JAM

Steps:

• In a Dutch oven, combine apricots and lemon juice. In a small bowl, combine 1/4 cup sugar and pectin; stir into apricot mixture. If desired, add butter. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually stir in remaining sugar. Return to a full rolling boil, stirring constantly, for 1 minute., Remove from heat; stir in amaretto. Cool jam in Dutch oven for 5 minutes, stirring occasionally. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

APRICOT AMARETTO CHEWS

Steps:

• 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.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

AMARETTO APRICOT CHEWS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In small bowl mix together flour and baking soda.
• 3. In large bowl beat butter until softened. Add brown and granulated sugars. Beat until fluffy.
• 4. Add egg and 1 tablespoon of Amaretto. Beat well.
• 5. Add flour mixture slowly and beat until well incorporated.
• 6. Stir in oats, apricots and almonds.
• 7. Drop by rounded teaspoon onto un-greased cookie sheet.
• 8. Bake 8-10 minutes.
• 9. For topping: Add Amaretto to powdered sugar slowly. Stir while adding liquid and stop when you reach a drizzling consistency.
• 10. When cookies are cool drizzle topping over cookies. Makes 54 cookies.

APRICOT AMARETTO CHEWS

Steps:

• 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.

AMARETTO APRICOT COOKIES

Steps:

• 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.
• Combine flour and baking soda; add to the butter mixture, beating well. Stir in the oats, apricots, and almonds.
• 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.
• Combine the powdered sugar and 3 to 4 tbsp amaretto, stirring until smooth. Drizzle the amaretto glaze over the cookies.