1 c. all-purpose flour1 tsp. baking soda1 c. butter or margarine3/4 c. packed brown sugar1/2 c. sugar1 egg1 tbsp. Amaretto*2 1/2 c. regular or quick-cooking rolled oats1 c. snipped dried apricots1/2 c. finely chopped almonds2 c. sifted powdered sugar2 to 3 tbsp. Amaretto *
Stir together flour and baking soda. In a large mixer bowl beat butter or margarine till softened. Add brown sugar and sugar and beat till fluffy. Add egg and 1 tablespoon Amaretto and beat well. Add flour mixture and beat till well mixed. Stir in oats, apricots, and almonds. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Stir together powdered sugar and enough of the 2 to 3 tablespoons Amaretto to make icing of drizzling consistency. Drizzle over cookies.Makes about 54.You may use almond extract and water instead of the Amaretto. In dough, omit Amaretto and use 1/2 teaspoon almond extract and 2 teaspoons water. In icing, omit Amaretto and use 1/4 teaspoon almond extract and enough water (2 to 3 tablespoons) to make icing of drizzling consistency.