No cookie cutter needed how cool is that!
Goes well with a cup of black coffee.
Recipe adapted from Food Network.
All purpose flour-11/4 cup
Almond powder -1/2 cup + lil bit more (toasted slightly)
Butter- 1 stick (room temperature)
Sugar - 1/3 cup or a tbsp more according to sweetness
Cinnamon powder-1/4 tsp
Apricot chopped -1/2 cup
Cream the butter and sugar with a whisk then add cinnamon powder.
Add egg mix everything well then add the all purpose flour and almond flour mix just until well combined.
Bring the mixture together into a lump and roll it into a log shape and wrap with a cling wrap and freeze for 1-2 hours. Remove and slice into 1/2 inch thick pieces with a knife.
Arrange on a parchment lined baking tray and bake at 350 F for around 15 minutes.
Allow it to cool completely ona wire rack.
Powdered sugar - 1 3/4 cup
5 tbsp Disarrano (Amaretto Liqueur)
Whisk well .The mixture should be thick yet slightly falling consistency.
Apply the icing on the cookies. Allow it to dry and as it sits it hardens and becomes shinier.
Note: If u want to skip the liqueur for icing then use 1/2 vanilla extract and milk or water to get the same consistency.(Milk gives whiter icing fyi)
If u are thinking the icing runs all over the place be assured it hardens and stays just like u see I did a overflowing one to look like snow covered East Coast.Perfect wintry feel right! Here are some fun shots from last year's snow formations.
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