1For the cookies in a large bowl, beat the butter, sugar, vanilla, cinnamon , and salt with electric mixer until light and fluffy. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts.
2Transfer the dough to a lightly floured surface and divide it in half. Shape each half into a log. Roll each log in plastic wrap and refrigerate for 2 hours.
3Preheat oven to 350 degrees F. 15-18 minutes
Line 2 heavy baking sheets with parchment paper. CUt the dough into 1/2 in slices. If dough isn't firm enough to slice freeze for 15 minutes. Place cookies on cookie sheet. Bake until the cookies are golden around the edges , allow cookies to cook before icing.
Mix powdered sugar and almond liquer until desired consistency . I usually make mine a little on the thin side , so as to take the cooled cookie and dip the top side into the icing and place back on the cooling rack to finish drying. But if you like your icing thicker you can use a piping bag or spoon to dallop it onto the top and spread around.