For a sweet treat that seems fairly easy, these apricot drop cookies would be a good recipe to try. Apricots are easy to come by dried, and you can try different ones for their flavor, texture, and moistness. I prefer dried apricots that are a little plump with some moistness remaining. When they are too dry, they just seem like fruit leather to me.

Also, this recipe calls for butter flavored shortening. I think it cooks differently than butter which is why it might be used here. However, if you don’t have shortening, I don’t see why you couldn’t just use butter. I have subbed shortening for butter, and I know it goes the other way as well.

Apricot Drop Cookies

3/4 cup butter flavored shortening

1 1/4 cup brown sugar

1 3/4 cup flour

1 egg

2 TBL milk

1 teas vanilla

1 teas baking powder

3/4  teas baking soda

1/2 teas salt

1 cup chopped nuts (pecans)

1 cup chopped dried apricots

In a mixing bowl cream shortening and brown sugar. Beat in eggs, milk, vanilla. Combine dry ingredients, gradually add to cream mixture. Stir in apricots and pecans. Drop by rounded tablespoons 3 inches apart onto ungreased baking sheet. Bake at 375 for 10-13 minutes. Cool for 2 minutes. Remove. Yield 4 1/2 dozen.