Amount
Ingredient
Preparation



2 3/4
cups
flour

all-purpose



1
teaspoon
baking soda





3/4
cup
sugar

white



1/4
cup
brown sugar

dark, packed



1
cup
butter

salted, softened



1
large
egg





1/4
cup
apricot nectar





1/2
cup
apricot preserves





3/4
cup
apricots, dried

chopped

 1. Preheat oven to 3 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.