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1 cup all-purpose flour

1 teaspoon baking soda

1 cup butter or margarine, softened

3/4 cup brown sugar, firmly packed

1/2 cup granulated sugar

1 large egg

1 tablespoon Amaretto or other coffee-flavored liqueur

2 1/2 cups old-fashioned oats, uncooked

1 cup finely chopped dried apricots

1/2 cup finely chopped blanched almonds

2 cups sifted powdered sugar

3 to 4 tablespoons Amaretto or other coffee-flavored liqueur

1. Preheat oven to 350*F (175*C).
2. In a small bowl whisk together the flour and baking soda; set aside.
3. In a large mixing bowl, using an electric mixer at medium speed, cream the butter and both sugars until light and fluffy. Add egg and 1 tablespoon Amaretto and blend well. Stir in flour mixture until just blended. Fold in oats, apricots and almonds until blended.
4. Drop by rounded teaspoonfuls about 2-inches apart onto greased baking sheets.
5. Bake for 8 to 10 minutes or until lightly browned. Cool 1 minute on baking sheet and transfer to wire racks to cool completely.
6. Combine the powdered sugar and 3 to 4 tablespoons Amaretto until smooth. Drizzle glaze over cookies. Allow glaze to set before storing.

Makes about 7 dozen.