Weight Watcher's recipe. Each serving of 4 cookies provides 1 bread exchange, 1 fat exchange, 1 fruit exchange and 50 optional calories.

1 1/2 c. flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/8 tsp. cinnamon
8 pitted dates
8 dried apricot halves
1/4 c. raisins
1/2 oz. chopped nuts
1/3 c. reduced calorie butter
1/4 c. brown sugar
1 egg
1/2 tsp. vanilla

On sheet of wax paper or paper plate, sift flour, cream of tartar, baking soda and cinnamon. Set aside.

In small bowl, combine finely chopped dates, apricots, raisins and nuts. Add 1 tablespoon flour mixture and toss to combine. Set aside.

In medium bowl, cream butter, sugar with electric mixer on medium. Add egg and vanilla. Beat until light and fluffy. Gradually beat in dry ingredients. Stir in fruit mixture. Cover bowl with plastic wrap. Refrigerate 15 minutes. Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray.

Using hands, shape dough into 16 (1 inch) balls. Arrange on cookie sheet, leaving about 2 inches in between. Using tines of fork, lightly press down each ball to flatten, then press down lightly in opposite direction to create a checkerboard pattern. Bake 15 minutes on center oven rack. Cool on wire rack.