Mrs. Fields Apricot Nectar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup white sugar
1/4 cup dark brown sugar; packed
1 cup salted butter; softened
1 large egg
1/4 cup apricot nectar
1/2 cup apricot preserves
1/4 cup dried apricots; chopped

Preheat oven to 300-degrees. In a medium bowl combine flour and baking soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula. Makes 3 dozen.