Compared to American Christmas cookies, Italian cookies are a bit less sweet. They bake up nice and buttery, and the dried apricots make them moist and chewy rather than crisp and crunchy. The dough freezes well, so I like to make a double batch and store some to bake when unexpected guests drop by (just be sure to increase the baking time by two minutes if baking from frozen). The cookies will fill the whole house with an alluring fragrance and make you look like a superstar, even if you don’t have time to make the glaze.
Recipe information
Yield
makes 2 to 2 1/2 dozen cookies
Ingredients
Preparation
Step 1
In a large bowl, beat the butter, granulated sugar, vanilla extract, 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, almonds, and pine nuts.
Step 2
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.
Step 3
Preheat the oven to 350°F. Line 2 heavy baking sheets with parchment paper.
Step 4
Cut the dough log crosswise into 1/4- to 1/2-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them 2 inches apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.
Step 5
To ice the cookies, pour the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the Amaretto until the mixture is just thin enough to drizzle.
Step 6
Place the wire rack with the cookies on it over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, at least 30 minutes.
