2 C flour
1 t baking powder
1 t salt
1/4 teaspoon cinnamon
1/2 C butter or margarine
2/3 C brown sugar, firmly packed
1 t vanilla
1/2 C B&R Farms California Dried Apricots, diced
1 T water
Stir together flour, baking powder, salt and cinnamon until well mixed; reserve.
Cream together butter, sugar, eggs, and vanilla until light and fluffy. Stir in flour mixture; blend well.
Stir in dried apricots and water.
Drop batter from a teaspoon onto lightly greased cookie sheets, 2" apart.
Bake in 375F oven 10-12 minutes or until lightly browned. Cool on wire cake racks.
Variation: add milk or dark chocolate chips to the batter.