Apricot Nectar Cookies

• 1 cup [2 cubes] butter, softened
• 3 cups flour
• 1 teaspoon baking soda
• 3/4 cup sugar
• 1/4 cup packed dark brown sugar
• 1 large egg
• 3/4 cup apricot preserves
• 2 cups [2 6 oz pkg] Mariani dried apricots – chopped

oven 300′

parchment covered cookie sheet

1. Chop dried apricots – nut chopper may work
2. Add sugars and mix
3. Add butter and mix
4. Add egg, apricot preserves and mix
5. Add flour and baking soda and mix until just combined
6. Combine flour mixture and dried apricots
7. Cover and refrigerate 30 minutes
8. Preheat oven to 300′
9. Using 1 1/2 inch scoop (40 mm) scoop and drop dough onto parchment covered baking sheet about 1 1/2 inches apart
10. Bake 22-24 minutes
11. Cool on baking sheets 5 minutes
12. Finish cooling on a cool surface – kitchen table