Apricot Sugar Cookies

Apricot Sugar Cookies 1 cup real butter 1 cup sugar 1 egg 1 1/2 tsp almond extract 3 cups flour 1 1/2 tsp baking powder 1/2 tsp salt 1 6 oz. package of dried apricots Cream butter and sugar until light and fluffy – about two minutes. Add in eggs and extract and mix to incorporate. In a separate bowl, combine flour, baking powder and salt. Whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined. Cut the dried apricots into small cubes and add to the sugar cookie dough. Mix with a slick spatula, spreading the apricots throughout the dough. Roll the dough into small balls and place on a greased cookie sheet (or one lined with a Silpat) about two inches apart. Press down on the tops of the balls with a glass tumbler with a smooth, round bottom. Flatten them into small discs about the same thickness. Bake at 350 degrees for 10-12 minutes, until the bottom edges of the cookies have begun to turn lightly brown. Let stand on the cookie sheet for a few minutes, then transfer to wire racks to cool completely.