Oct 07, 2009
I made a few modifications to this recipe. (1) I don't think it needs the icing. I made half of them with an icing and half without and I think the cookies without the icing are better. Plus the proportions recommended for the icing are off. If you use the recommended 2 cups confectioner's sugar and 2 tablespoons amaretto, you will get a block of powdered sugar. In order to get something with a drizzly consistency, I would recommend something like 3/4 of a cup confectioner's sugar, 3 tablespoons amaretto. You could even add vanilla extract or maple syrup to make it more liquidy. (2) Instead of using 1 cup butter, I used 1/2 cup unsweetened applesauce and 1/2 cup butter. I almost always substitute applesauce for shortening when I bake and it only improves the flavor. (3) I increased the flour by 1/2 cup. (4) Instead of mixing the apricots in with the recipe, I pushed a dried apricot on top of the cookie as I was putting them on the baking sheet. (5) I added a dash of cinnamon (never hurts, right?). I baked the cookies for 8 minutes exactly and they came out great. Chewy and delicious. I think the cookies without icing are five stars but with the icing are only four stars. I think the icing is too sweet and the amaretto flavor overpowers the other flavors in the cookie.
—Gwen on the West Coast
