Categories: Cookies

Yield: 36 servings

2 3/4 c All-purpose flour

1 ts Baking soda

3/4 c White sugar

1/4 c Dark brown sugar; packed

1 c Salted butter; softened

1 lg Egg

1/4 c Apricot nectar

1/2 c Apricot preserves

1/4 c Dried apricots; chopped

Preheat oven to 300-degrees. In a medium bo wl combine flour and baking

soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add

butter and mix to form a grainy paste. Scrape down sides of bowl. Then add

egg, apricot nectar and apricot preserves; beat at medium speed until

smooth. Add the flour mixture and apricots, and blend on low just until

combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2

inches apart. Bake 22-24 minutes or until cookies just begin to brown at

bottom edges. Remove from oven and let cookies cool on baking sheet 5

minutes before transferring to a cool flat surface with spatula.