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 until softened. Add brown sugar and sugar; beat until fluffy. Add egg and 1 tablespoon amaretto; beat well. Add flour mixture and beat until well mixed. Stir in the rolled oats, apricots, and almonds.

Drop dough by rounded teaspoons onto an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or until golden brown. Cool on the cookie sheet for 1 minute; remove to wire rack and cool thoroughly.

For Icing: Stir together the powdered sugar and enough of the 2 to 3 tablespoons amaretto to make an icing of drizzling consistency. Drizzle over cooled cookies. Makes about 54.

Note: You can 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 an icing of drizzling consistency.