1 cup dried apricots
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon allspice
½ teaspoon ground cinnamon
½ cup vegetable shortening, room temperature
1 cup brown sugar
1 tablespoon Amaretto liqueur
Preheat oven to 375°F.
Place apricots in a food processor and puree; set aside.
Combine flour, oats, allspice, and cinnamon; set aside.
Cream shortening and sugar until light and fluffy.
Beat in egg.
Slowly add the dry ingredients.
Fold in the apricot puree.
Drop by the spoonful onto cookie sheets about 2" apart.
Bake 18 to 20 minutes.
Cool on wire rack.