1 c. all-purpose flour
1 tsp. baking soda
1 c. butter
3/4 c. packed brown sugar
1/2 c. sugar
1 egg
1 tbsp. Amaretto
2 1/2 c. regular or quick-cooking rolled oats
1 c. snipped dried apricots
1/2 c. finely chopped almonds
2 c. sifted powdered sugar
2 to 3 tbsp. Amaretto

Stir together flour and baking soda. In a large mixer bowl beat butter till softened. Add brown sugar and sugar and beat till fluffy. Add egg and 1 tablespoon Amaretto and beat well. Add flour mixture and beat till well mixed. Stir in oats, apricots, and almonds.

Drop by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly.

Stir together powdered sugar and enough of the 2 to 3 tablespoons Amareto to make icing of drizzling consistency. Drizzle over cookies. Makes about 54. You may use almond extract and water instead of the Amaretto. In dough, omit Amaretto and use 1/2 teaspoon almond extract and 2 teaspoons water. In icing, omit Amaretto and use 1/4 teaspoon almond extract and enough water (2 to 3 tablespoons) to make icing of drizzling consistency.