---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Apricot Raisin Cookies
  Categories: Cookies
       Yield: 72 servings
  
       1 c  Seedless raisins
       1 c  Dried apricots; minced
     3/4 c  Shortening
     1/4 c  Margarine
   1 3/4 c  Sugar
       2    Eggs
       1 ts Vanilla extract
   3 1/2 c  All-purpose flour
       1 ts Double-acting baking powder
       1 ts Baking soda
     3/4 ts Salt
     1/2 ts Ground cinnamon
     1/2 ts Ground nutmeg
     1/2 c  Pecans; chopped
  
   Recipe by: Jo Anne Merrill
   Preparation Time: 0:30
        1. Cut the dried apricots into very small pieces; combine with the
   raisins and 1 cup water in a saucepan with lid. Bring to a boil and
   simmer, covered, for 3-4 minutes. Remove from heat, leave covered and
   allow to cool. Do not drain.
        2. In a mixing bowl, cream the shortening and margarine; add sugar
   gradually. Add the slightly beaten eggs and vanilla.
        3. Combine all the dry ingredients. Slowly add to egg mixture and
   blend thoroughly. Stir in the raisins, apricots and nuts. Drop by
   teaspoonfuls on greased cookie sheets, 2 inches apart.
        4. Bake in preheated 350-degree oven 12-14 minutes. Remove from
   cookie sheets and let cool on wire racks.
   
   Yield: about 6 dozen.
  
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