Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 3/4 c All-purpose flour 1 lg Egg
1 ts Baking Soda 1/4 c Apricot Nectar
3/4 c White sugar 1/2 c Apricot preserves
1/4 c Dark brown sugar, packed 3/4 c Dried apricots, chopped
1 c Salted butter, softened

1. Preheat oven to 300 degrees F.

2. In a medium bowl, combine flour and baking soda. Mix well with a wire
wisk and set aside.

3. 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.

4. Add the flour mixture and apricots, and blend on low just until
combined. Do not overmix.

5. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2
inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to
brown at bottom edges.

6.Remove from oven and let cookies cool on baking sheets for five minutes
before transferring to a clool, flat surface with a spatula.

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