Ingredients:
• 1 1/2 cups butter
• 1/3 cup white sugar
• 2 teaspoons water
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans
Directions:
1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
2. Preheat oven to 325º. Shape dough into balls. Place 2 inches apart onto cookie sheets.
3. Bake for 15 minutes or until golden.
Friday, January 31, 2014
Wednesday, January 29, 2014
French Meringues
Ingredients:
• 4 egg whites
• 2 1/4 cups confectioners' sugar
Directions:
1. Preheat the oven to 200º. Butter and flour a baking sheet.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
• 4 egg whites
• 2 1/4 cups confectioners' sugar
Directions:
1. Preheat the oven to 200º. Butter and flour a baking sheet.
2. In a glass or metal bowl, whip egg whites until foamy using an electric mixer. Sprinkle in sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny, stop mixing, and transfer the mixture to a large pastry bag. Pipe the meringue out onto the prepared baking sheet using a large round tip or star tip.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours or until the meringues are dry, and can easily be removed from the pan. Allow cookies to cool completely before storing in an airtight container at room temperature.
Monday, January 27, 2014
Danish Oatmeal Cookies
Ingredients:
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cup oatmeal
• 1 cup chopped pecans
• 1 tablespoon confectioners' sugar
Directions:
1. Preheat an oven to 325º. Line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture and gently stir in the oatmeal and pecans.
3. With a spoon, drop about 1 tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely then sprinkle cookies with confectioners' sugar.
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 cup oatmeal
• 1 cup chopped pecans
• 1 tablespoon confectioners' sugar
Directions:
1. Preheat an oven to 325º. Line a baking sheet with parchment paper.
2. In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture and gently stir in the oatmeal and pecans.
3. With a spoon, drop about 1 tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely then sprinkle cookies with confectioners' sugar.
Friday, January 24, 2014
Prosciutto-Wrapped Chicken with Herbed Cheese
Ingredients:
2 tablespoons olive oil
2 shallots, chopped
2 cloves of garlic, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto
Directions:
Preheat oven to 350º. Spread 1 tablespoon of olive oil on a baking sheet and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots and cook until translucent which is about 3 minutes. Stir in the garlic, thyme, salt, pepper, and cayenne. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil. Stir and combine.
Cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket in the breast meat. With a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wrap each chicken breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp which is about 35 minutes. Turn the chicken breasts over after 15 minutes.
2 tablespoons olive oil
2 shallots, chopped
2 cloves of garlic, minced
1 teaspoon chopped fresh thyme
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3/4 cup soft goat cheese
3 dates, chopped
1 tablespoon chopped fresh basil
4 skinless, boneless chicken breast halves
4 large, thin slices of prosciutto
Directions:
Preheat oven to 350º. Spread 1 tablespoon of olive oil on a baking sheet and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the shallots and cook until translucent which is about 3 minutes. Stir in the garlic, thyme, salt, pepper, and cayenne. Transfer the shallot mixture to a bowl. Mix in the goat cheese, dates, and basil. Stir and combine.
Cut a 1-inch long slit into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket in the breast meat. With a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. Wrap each chicken breast in a slice of prosciutto so that the pocket opening is covered. Place the chicken breasts, seam sides down, onto the prepared baking sheet.
Bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp which is about 35 minutes. Turn the chicken breasts over after 15 minutes.
Wednesday, January 22, 2014
Russian Tea Cakes
Ingredients:
• 1 cup butter
• 2 teaspoon vanilla extract
• 6 tablespoons sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration
Directions:
1. Preheat oven to 350º.
2. In a medium bowl, cream butter and vanilla until smooth. Combine the sugar and flour. Stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes. When cool, roll in remaining confectioners' sugar.
• 1 cup butter
• 2 teaspoon vanilla extract
• 6 tablespoons sugar
• 2 cups all-purpose flour
• 1 cup chopped walnuts
• 1/3 cup confectioners' sugar for decoration
Directions:
1. Preheat oven to 350º.
2. In a medium bowl, cream butter and vanilla until smooth. Combine the sugar and flour. Stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3. Bake for 12 minutes. When cool, roll in remaining confectioners' sugar.
Monday, January 20, 2014
Italian Biscotti
Ingredients:
• 12 ounces butter
• 1 1/2 cups white sugar
• 6 eggs
• 1 teaspoon anise extract
• 2 teaspoons vanilla extract
• 6 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 8 ounces chopped almonds
Directions:
1. Preheat oven to 350º.
2. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt. Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
3. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. Bake for 8 to 10 minutes.
• 12 ounces butter
• 1 1/2 cups white sugar
• 6 eggs
• 1 teaspoon anise extract
• 2 teaspoons vanilla extract
• 6 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 8 ounces chopped almonds
Directions:
1. Preheat oven to 350º.
2. In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt. Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand.
3. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. Bake for 8 to 10 minutes.
Friday, January 17, 2014
Grilled Shrimp
Ingredients:
1 cup extra virgin olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveine
skewers
Directions:
Mix together olive oil, lemon juice, hot sauce, garlic, tomato paste, oregano, cayenne pepper, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
1 cup extra virgin olive oil
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveine
skewers
Directions:
Mix together olive oil, lemon juice, hot sauce, garlic, tomato paste, oregano, cayenne pepper, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal and marinate in the refrigerator for 2 hours.
Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head.
Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Wednesday, January 15, 2014
Magnificent Brownies
Ingredients:
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
Directions:
1. Preheat oven to 350º. Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 3 tablespoons butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
Directions:
1. Preheat oven to 350º. Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Monday, January 13, 2014
Cranberry Pistachio Biscotti
Ingredients:
• 1/2 cup butter
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts
Directions:
1. Preheat the oven to 300º.
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky.
4. Bake for 35 minutes or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275º.
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake for approximately 8 to 10 minutes.
• 1/2 cup butter
• 3/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 2 eggs
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried cranberries
• 1 1/2 cups pistachio nuts
Directions:
1. Preheat the oven to 300º.
2. In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.
3. Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky.
4. Bake for 35 minutes or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275º.
5. Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake for approximately 8 to 10 minutes.
Friday, January 10, 2014
Cioppino
Ingredients:
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
2 cans stewed tomatoes
2 cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
2 cups white wine
1 1/2 pounds large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 pound small clams
1 pound mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds fish fillets, cubed
Directions:
In a large pot, melt butter then add onions and garlic. Cook slowly until onions are soft.
Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 40 minutes.
Stir in the shrimps, scallops, clams, mussels, crabmeat, and fish fillets. Bring to boil and simmer 5 minutes until clams open. Discard the clams that don't open. Serve with crusty bread.
3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
2 cans stewed tomatoes
2 cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
2 cups white wine
1 1/2 pounds large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 pound small clams
1 pound mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds fish fillets, cubed
Directions:
In a large pot, melt butter then add onions and garlic. Cook slowly until onions are soft.
Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water, and wine. Mix well. Cover and simmer 40 minutes.
Stir in the shrimps, scallops, clams, mussels, crabmeat, and fish fillets. Bring to boil and simmer 5 minutes until clams open. Discard the clams that don't open. Serve with crusty bread.
Wednesday, January 8, 2014
Dried Cherry and Almond Cookies
Ingredients:
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cups all-purpose flour
• 3/4 cup coarsely chopped dried cherries
• 1/2 cup slivered almonds, toasted and coarsely
Directions:
In a large bowl with electric mixer, beat the butter, sugar, vanilla extract, almond extract, and salt until light and fluffy which is about 2 minutes then beat in the egg and flour. Stir in the dried cherries and almonds.
Transfer the dough to a sheet of plastic wrap and shape it into a log, about 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes.
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 1 large egg
• 1 1/4 cups all-purpose flour
• 3/4 cup coarsely chopped dried cherries
• 1/2 cup slivered almonds, toasted and coarsely
Directions:
In a large bowl with electric mixer, beat the butter, sugar, vanilla extract, almond extract, and salt until light and fluffy which is about 2 minutes then beat in the egg and flour. Stir in the dried cherries and almonds.
Transfer the dough to a sheet of plastic wrap and shape it into a log, about 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours.
Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes.
Monday, January 6, 2014
Fruit Jam Cookies
Ingredients:
• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg beaten for egg wash
• 7 ounces sweetened flaked coconut
• Apricot jam or fruit jam of your choice
Directions:
Preheat the oven to 350º.
In an electric mixer, combine butter, sugar, and vanilla. Add the flour and salt. Mix well. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes or until the coconut is golden brown.
• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg beaten for egg wash
• 7 ounces sweetened flaked coconut
• Apricot jam or fruit jam of your choice
Directions:
Preheat the oven to 350º.
In an electric mixer, combine butter, sugar, and vanilla. Add the flour and salt. Mix well. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 minutes or until the coconut is golden brown.
Friday, January 3, 2014
Baked Fish in Foil
Ingredients:
1 portion of fish filet such as salmon or mahi mahi
3 tablespoon of asian-style barbeque sauce
3 tablespoon of soy sauce
1 tablespoon of water
White pepper
1 teaspoon sugar
1 tablespoon of fried onion
Directions:
Preheat oven to 350º.
Place fish filet in a foil lined baking dish. Prepare sauce by mixing barbeque sauce, soy sauce, water, whiter pepper, sugar, and fried onion pieces. Pour sauce over the fish filet.
Bake for 8-10 minutes depending on the fish filet's portion size.
1 portion of fish filet such as salmon or mahi mahi
3 tablespoon of asian-style barbeque sauce
3 tablespoon of soy sauce
1 tablespoon of water
White pepper
1 teaspoon sugar
1 tablespoon of fried onion
Directions:
Preheat oven to 350º.
Place fish filet in a foil lined baking dish. Prepare sauce by mixing barbeque sauce, soy sauce, water, whiter pepper, sugar, and fried onion pieces. Pour sauce over the fish filet.
Bake for 8-10 minutes depending on the fish filet's portion size.
Wednesday, January 1, 2014
Apricot & Almond Cookies
Ingredients:
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 cup dried apricots, coarsely chopped
• 1/4 cup slivered almonds, toasted
• 1 cup confectioners' sugar
• 7 tablespoons almond flavored liqueur or Amaretto
Directions:
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 refrigerate for 2 hours.
Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 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. Let cool. To make icing: place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur or until the mixture is of drizzling consistency.
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 egg
• 1 1/4 cups all-purpose flour
• 1/2 cup dried apricots, coarsely chopped
• 1/4 cup slivered almonds, toasted
• 1 cup confectioners' sugar
• 7 tablespoons almond flavored liqueur or Amaretto
Directions:
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 refrigerate for 2 hours.
Preheat the oven to 350º. Line 2 heavy baking sheets with parchment paper.
Cut the dough log crosswise into 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. Let cool. To make icing: place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur or until the mixture is of drizzling consistency.
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