---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apricot Raisin Cookies
 Categories: Cookies
      Yield: 72 servings
 
      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
 
  Recipe by: Jo Anne Merrill
  Preparation Time: 0:30
       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.
 
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