Here's the recipe to some mouthwatering cookies.
1 cup dried apricots
1 teaspoon baking powder
1 teaspoon ground allspice
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup shortening
1 cup white sugar
1 teaspoon baking soda
1 tablespoon warm water
1 cup raisins
1 cup chopped pecans
Grind apricots in food processor or blender.
In small bowl, combine flour, baking powder, spices and salt.
In a large bowl, cream the shortening and sugar. Dissolve baking soda in warm water and add to creamed mixture, beating until smooth. Beat in the egg.
Slowly blend in the dry ingredients, mixing until well blended. Fold in the apricots, raisins and pecans. Cover and chill for one hour.
Preheat oven to 375 degrees F. Grease cookie sheets.
Drop dough by teaspoonfuls two inches apart. Bake for 18 to 20 minutes.
No-Bake Peanut Butter Krispies
1 cup creamy peanut butter
1/2 teaspoon almond extract
1/4 cup butter, softened
1 1/4 cups sifted powdered sugar
2 cups crisp rice cereal
1/2 cup coarsely chopped peanuts
Line an 8-inch square baking pan with aluminum foil, extending foil over edges of pan. Blend peanut butter, almond extract and butter in a bowl; stir in powdered sugar. Add cereal; mix well, crushing cereal slightly.
Press peanut butter mixture evenly into prepared pan with rubber spatula. Sprinkle top with chopped peanuts; press gently. Chill. To serve, remove from pan by lifting foil; remove foil. Cut into 1-inch squares.
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