1 cup dried apricots, chopped
2 1/3 cups all-purpose flour*
1/2 tsp. baking soda
1 tsp. salt
3/4 cup (1 1/2 sticks) butter
1 1/4 cups firmly packed brown sugar
2 eggs
1 tsp. vanilla
1 cup dates, chopped (about 6 oz.)

Cut dried apricots into small pieces; cover with boiling water and let stand 5 minutes. Drain well; set aside.

Preheat oven to 375°F.

Sift together flour, baking soda and salt. Set aside.

Cream butter. Gradually add brown sugar, creaming well. Add 2 eggs and vanilla; beat well.

Blend in the dry ingredients gradually. Add chopped dates and apricots.

Drop by rounded teaspoonfuls onto greased baking sheets.

Bake at 375°F for 10 to 12 minutes.

Note: If using self-rising flour, omit baking soda and salt.

Makes 4 1/2 dozen cookies.