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