Merry Christmas!

Ever since I saw Giada make this recipe, I realized it was a perfect candidate for a GF cookie transformation.  It was actually quite easy to adapt to GF and I made a few other slight modifications here and there (I've made these with dried cranberries before and they are awesome!).  For Christmas I make a big double batch (which is the recipe that you'll see below), but you can easily make a big batch and freeze half in a log wrapped in plastic wrap so you can slice off a few of these anytime you'd like!  So here's my signature Christmas cookie recipe that I'm excited to share with everyone:

Apricot & Nut Cookies with Limoncello Icing
Cookies
2 sticks of salted butter (at room temp)
1 1/4 cups of granulated sugar
2 tsp vanilla extract
2 tsp limoncello liqueur
2 large eggs
1/2 tsp cinnamon
pinch of fine sea salt
1 1/2 cups almond meal (i.e. almond flour)
1 cup Pamela's GF pancake & baking mix
1/2 cup sweet sorghum flour
1 tsp xanthan gum
2 tsp baking powder
1 cup dried apricots, cut into a small dice
1/2 cup slivered almonds, toasted
1/4 cup pine nuts, toasted

Icing:
1 1/2 cups powdered sugar
6 T limoncello liqueur

For the cookies, start by creaming the butter and sugar together, adding the vanilla extract, salt and cinnamon.  Mix until it is light and fluffy, then add the eggs one at a time until well incorporated.  On the side, whisk together the flours, xanthan gum and baking powder in a separate bowl and slowly add it to the mixer on a slow speed until it is just mixed together well.  Stir in the chopped apricots and toasted nuts and transfer the dough to an appropriately sized bowl.  Chill in the refrigerator for a few hours, or a minimum of one hour.

Preheat the oven to 350 degrees and scoop the cookies onto a baking sheet in even rounds.  I used a mini ice cream scooper.  Make sure each one is a nice round ball, because they melt down in the oven.  Bake them for approximately 12-15 minutes or until they begin to brown on the edges.  Cool the cookies on a cooling rack overnight.

For the icing, stir together the powdered sugar and limoncello until it totally combines and comes together in a thick glazey icing.  Drizzle or blot it on top of each cooled cookie, as much or as little as you'd like.

I hope you enjoy these cookies any day of the year!