A favorite snacktime treat, dried apricots make these oatmeal cookies hard to resist.

Apricot Oatmeal Cookies

3/4 cup chopped dried apricot
1 cup boiling water
3/4 cup butter or margarine, softened
1 3/4 cups all-purpose flour, divided
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
2 cups quick-cooking oats
1/2 cup chopped hazelnuts

1. Preheat oven to 375°F (190°C).
2. In a small bowl, combine apricots and boiling water. Let stand for 5 minutes, then drain.
3. Meanwhile, in a large bowl, beat butter or margarine until soft. Stir in 3/4 cup flour, brown sugar, sugar, egg, baking powder, vanilla, cinnamon and baking soda. Beat until thoroughly combined. Stir in remaining 1 cup flour, quick-cooking oats, drained apricots and chopped hazelnuts.
4. Drop by teaspoonfuls 2 inches apart onto an ungreased baking sheet. Bake for 10 minutes, or until the edges are browned. Cool on a wire rack.

Makes 18 cookies.