Oaty Apricot Cookies

    (15)
    28 min

    These chewy cookies are quick and easy to make and oh-so-delicious! They are flavoured with amaretto, almonds and apricots. Simple, but so yummy!


    15 people made this

    Ingredients
    Makes: 54 cookies, depending on size

    • For the Cookies
    • 125g plain flour
    • 1 teaspoon bicarbonate of soda
    • 225g butter
    • 175g dark brown soft sugar
    • 100g caster sugar
    • 1 egg
    • 1 tablespoon amaretto liqueur
    • 200g porridge oats
    • 130g dried apricots
    • 50g finely chopped almonds
    • For the Icing
    • 250g icing sugar, sifted
    • 3 tablespoons amaretto liqueur

    Method
    Prep:20min  ›  Cook:8min  ›  Ready in:28min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, cream the butter. Add the sugars and beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.
    3. Stir together flour and bicarbonate of soda, then add to the butter mixture and beat until well mixed. Stir in the oats, apricots and almonds.
    4. Drop heaped teaspoons onto an ungreased baking tray and bake for 8-10 minutes.
    5. Cool on baking tray for 1 minute, then remove and cool fully on wire racks.
    6. Meanwhile, mix together icing sugar and just enough amaretto to make drizzly icing. Drizzle over the cookies.

    Cookie how-to

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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (13)

    0

    A-MAZ-ING!  -  11 Mar 2011

    by
    13

    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.  -  20 Nov 2008  (Review from Allrecipes US | Canada)

    by
    10

    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.  -  12 Nov 2002  (Review from Allrecipes US | Canada)

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