1 c. seedless raisins
1/2 c. chopped prunes
1/2 c. chopped nuts
1 c. hot apricot nectar
1/2 c. butter
1 c. sugar
2 1/2 c. flour
1 egg
1 tbsp. grated orange rind
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 tsp. almond extract

Add raisins, prunes and nuts to hot apricot juice. Cream butter and sugar well; blend in eggs, orange rind and baking powder, salt, soda. Add vanilla and almond extract. Add flour and mix well. Drop by heaping teaspoons on greased cookie sheet at 400 degrees for 8 minutes. Frost while warm.

APRICOT GLAZE:

Blend 2 tablespoons soft butter with 1 1/2 cups confectioners sugar. Add 1 teaspoon grated orange rind and 2 or 3 tablespoons of apricot juice. These are excellent keepers.