1 1/2	Cups	Powdered sugar
1	Cup	Land 'O lakes butter, softened
1	Egg
2	Cups	All-purpose flour
1	Tsp.	Baking soda
1/2	Tsp.	Vanilla extract
1	Tsp.	Cream of tarter
1	Cup	Coarsely chopped pecans, toasted **
1	Pkg. (6 oz.)	Chopped, dried apricots
	.	Powdered sugar

Preheat oven to 350°. Combine 1 ½ cups powdered sugar and butter in a large mixing bowl. Beat at medium speed, scraping bowl often, until well mixed. Add egg and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add flour, baking soda and cream of tartar. Beat until well mixed (1 to 2 minutes). Stir in pecans and apricots by hand.

Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 11 to 15 minutes or until light golden brown. Sprinkle with powdered sugar while warm and again when cool.

** Note: To toast pecans, spread nuts in a single layer in a large ungreased skillet over medium heat, stirring frequently, until lightly toasted.

.