---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cookies, Fruits
       Yield: 42 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
     3/4 c  Dried apricots, chopped
   1. Preheat oven to 300 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
   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.