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.
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