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Apricot Chocolate Chip Cookies

Makes about 36

1-1/2 cups all purpose flour
1-1/4 teaspoons baking powder
1/4 cup dried apricots
1/3 cup butter, softened
2/3 cup sugar
1 large egg
6 tablespoons apricot preserves
1 cup semisweet chocolate chips

Pre-heat oven to 375F. Sift together flour 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, beat 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 inches apart. Bake 8-12 minutes or until edges of cookies are slightly browned.

Note: The dried apricots used in this recipe should be plumped, moist and tender. If you're stuck with brown, shriveled and brittle fruit, simmer the apricots in water until they've softened enough to easily chop before using.

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