Instructions: Add raisins, dates, and walnuts to hot apricot nectar.

Sift together dry ingredients, set aside.

Add sugar to shortening, creaming well. Blend in egg, orange rind, vanilla and almond extract.

Stir in fruit mixture, then dry ingredients; Mix thoroughly.

Drop by rounded tablespoons onto greased cookie sheets.

Bake at 400 for 12 to 15 minutes until golden brown. Frost while hot.

Apricot Glaze
Blend 2 Tablespoons butter with 1 1/2 cups powdered sugar. Add 1 teaspoon grated orange rind and 2 to 3 tablespoons apricot nectar, until consistency of a glaze.

Kristine Says: Here is my recipe for the holiday swap, it has been in my family for many years. My mother got it out of an old Pillsbury Bake-off book.

Yield: 3 Dozen

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