Instructions: Heat oven to 375F. Ungreased baking sheets. Sift together lour and baking powder; set aside. Chop or snip dried apricots into pieces slightly smaller than chips. Cover with boiling water; set aside. In large mixing bowl, blend butter and sugar until mixture is light and creamy. Add egg and apricot preserves; continue to beat until well blended. Pieces of apricot will remain visible. Stir sifted ingredients into creamed mixture until it is well blended. Fold in chocolate chips. Drain water from apricot bits; fold apricot bits into batter. Drop batter by teaspoonfuls onto ungreased baking sheets, spacing about 2 apart. Bake 8-12 mins or until edges of cookies are slightly browned.

The dried apricots for this recipe should be plumped, moist and tender. If youre stuck with brown, shriveled and brittle fruit, be sure to simmer apricots in water ntil theyve softened before using. Save cooking water; add to juice, gelatin or sliced fruit. For soft, chewy cookies, bake about 8 mins; if you prefer a crisp, hard cookie for dunking, bake a bit longer.

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