1 c Seedless raisins
1 c Dried apricots — minced
3/4 c Shortening
1/4 c Margarine
1 3/4 c Sugar
2 Eggs
1 ts Vanilla extract
3 1/2 c All-purpose flour
1 ts Double-acting baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1/2 c Pecans — chopped
1. Cut the dried apricots into very small pieces; combine with the
raisins and 1 cup water in a saucepan with lid. Bring to a boil and
simmer, covered, for 3-4 minutes. Remove from heat, leave covered and
allow to cool. Do not drain. 2. In a mixing bowl, cream the
shortening and margarine; add sugar gradually. Add the slightly
beaten eggs and vanilla. 3. Combine all the dry ingredients. Slowly
add to egg mixture and blend thoroughly. Stir in the raisins,
apricots and nuts. Drop by teaspoonfuls on greased cookie sheets, 2
inches apart. 4. Bake in preheated 350-degree oven 12-14 minutes.
Remove from cookie sheets and let cool on wire racks.
Yield: about 6 dozen.
Yields
72 servings