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1
For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes.
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2
Beat in the egg.
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3
Stir in the flour until just blended.
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4
Mix in the apricots, almonds, and pine nuts.
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5
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.
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6
Wrap the dough in the plastic and refrigerate for 2 hours.
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7
Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.
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8
Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices.
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9
Transfer the cookies to the prepared baking sheets, spacing evenly apart.
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10
Bake until the cookies are golden around the edges, about 15 minutes.
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11
Transfer the cookies to a wire rack to cool completely before icing.
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12
For the Icing: Place the confectioners' sugar in a medium mixing bowl.
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13
Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency.
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14
Place the wire rack over a baking sheet.
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15
Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet.
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16
Allow the icing to set before serving, about 30 minutes.
