Toasted Almond Apricot Cookies
Source: adapted from Taste of Home
3/4 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 tsp vanilla
1 2/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup white baking chips
3/4 cup sliced almonds, toasted
3/4 cup chopped dried apricots
Cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Combine flour, baking soda and salt; gradually add to creamed mixture, mix well. Stir in chips, almonds and apricots.
Drop by heaping tablespoonfuls 2 in. apart on ungreased baking sheets.
Bake at 350 for 7-9 minutes or until lightly browned. Remove and cool on racks or paper towels.