From the kitchen of Stephanie Knewasser.  I found this
recipe in a
Taste of Home magazine.
Cream:
3/4 c Crisco
1 1/4 c brown sugar, packed

Add:
1 egg
2 Tbsp milk
1 tsp vanilla

Gradually add:
1 3/4 c flour
1 tsp b. powder
3/4 tsp b. soda
1/2 tsp salt

Stir in:
1 c dried apricots, chopped
(into raisin size pieces)
1 c pecans, coarsely chopped

Bake @ 375, 10-13 min or until golden.
Cool 2 min before moving to cooling rack.
Apricot Pecan Cookies
"Being deeply loved by someone gives you strength;
loving someone deeply gives you courage."
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