Apricot-Raisin Cookies

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped dried apricots
• 1 cup raisins

Directions

1. Preheat oven to 375°F. Line baking sheets with parchment paper.
2. In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Beat in eggs and vanilla until blended.
3. In a medium bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, beating until blended.
4. Stir in apricots and raisins.
5. Drop dough by rounded teaspoonfuls onto prepared baking sheets. Bake 8 to 10 minutes or until lightly browned.
6. Let cool on baking sheets for 2 minutes; transfer to wire racks to cool completely.

Interesting Facts

• Apricots are a type of stone fruit, related to peaches, plums, and nectarines.
• Raisins are dried grapes, made by drying either naturally in the sun, or in driers.
• These cookies can be stored in an airtight container for up to one week.