1 cup sugar
1 (6oz) package butterscotch chips
1 teaspoon vanilla
2 1/2 cups flour
1 tablespoon lemon juice
1 teaspoon baking soda
2 eggs
2 teaspoons baking powder
pinch of salt
3/4 cups shortening
1/2 cup pureed apricots

Preheat oven to 350°F.

Take one can apricot halves and drain and puree. Use 1/2 cup for recipe and freeze the rest for later. Mix together dry ingredients in a small bowl. Set aside.

Cream together wet ingredients. Add dry ingredients gradually, mixing well after each addition. Stir in butterscotch chips. Place by the rounded teaspoonful onto a baking sheet lined with parchment paper.

Bake on bottom rack of oven for 7 minutes. Move to top rack and bake for 6 more minutes or until edges are lightly golden.

Cool on wire rack. Store in air-tight container.

Submitted by: C Crosson