Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!
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by Paulina Ashkenazi
- 1/2 cup (1 stick) unsalted butter or margarine , at room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 cup dried apricots, coarsely chopped
- 1/4 cup slivered almonds, toasted
- 1 ¾ cup confectioners’ sugar
- 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
- ¼ teaspoon almond extract
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
For the Cookies:
- In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
- Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
- Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
For the Icing:
- Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
- Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.