Amaretto Apricot Chews are a perfect balance of soft, chewy and a little almond crunch. If they stick around your house a few days they get chewier.
Preheat oven to 375°F/190°C/Gas Mark 5.
Sift flour and baking soda and set aside.
In another bowl combine oatmeal, chopped dried apricots and chopped almonds. Set aside.
In a large bowl of your stand mixer or with a portable mixer beat the butter until creamy. Add the light brown sugar and granulated sugar and beat until fluffy. Add the egg and Amaretto** and beat well.
Gradually add the flour and baking soda mixture and mix until combined.
Add the oatmeal, apricot and almond mixture and combine well.
Drop by rounded teaspoons onto and ungreased cookie sheet.
Bake for 8 to 10 minutes until lightly browned. Cool on cookie sheet for 1 minute then remove and cool throughly.
Stir powdered sugar and Amaretto together to make an icing of drizzling consistency. Drizzle over cookies.
** You may use almond extract and water instead of Amaretto. In the dough substitute 1/2 teaspoon almond extract and 2 teaspoons water. In icing, omit Amaretto and use 1/4 teaspoon almond extract and enough water to make the icing of drizzling consistency.