|Dried apricots||1 Cup (16 tbs), coarsely chopped|
|Water||1⁄2 Cup (8 tbs)|
|Shortening||1 Cup (16 tbs) (Part Butter Or Margarine)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Almond flavor||1⁄2 Teaspoon|
|Flour||1 3⁄4 Cup (28 tbs) (Gold Medal)|
|Baking powder||2 Teaspoon|
|Toasted coconut||2 Cup (32 tbs), flaked|
Cook apricots in water over low heat 5 to 10 min.(water should be absorbed).
Mix shortening and sugars until fluffy.
Add egg, flavorings, and apricots.
Measure flour by dipping method or by sifting.
Mix flour, baking powder, and salt; stir in.
Chill dough several hours.
Heat oven to 350°
Drop heaping teaspoon-fuls of dough into coconut to coat.
Place 2" apart on lightly greased baking sheet.
Top with an almond.
Bake 12 to 15 min.