1 cup all-purpose flour
1 teaspoon baking soda
1 cup butter
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon amaretto liqueur
2 1/2 cups quick cooking oats
1 cup dried apricots
1/2 cup finely chopped almonds
2 cups sifted confectioners' sugar
3 tablespoons amaretto liqueur

Preheat oven to 375 degrees F.

In a large bowl beat the butter or margarine until softened. Add the brown sugar and sugar and beat until fluffy. Add egg and 1 tablespoon of amaretto and mix well.

Stir together flour and baking soda; add to the butter mixture and beat until well mixed. Stir in the oats, apricots and almonds.

Drop by rounded teaspoons onto an ungreased cookie sheet and bake for 8 to 10 minutes.

Cool on cookie sheet for 1 minute, then remove and cool thoroughly on rack.

Stir together confectioners' sugar and enough of the 2 to 3 tablespoons of amaretto to make an icing of drizzling consistency. Drizzle over the cookies.

*Almond extract may be used in place of amaretto. In dough use 1/2 teaspoon almond extract and 2 teaspoons of water in place of the amaretto. In icing use 1/4 teaspoon almond extract and enough water to get the correct consistency in place of the amaretto.

Makes 54 cookies