Apricot Toasties

Preheat oven to 375° 

Grease cookie sheet lightly

In a saucepan combine
1 1/2 cups chopped dried apricots
1/2 cup water
Cover and cook together about 5-8 minutes.  
Cool.

Sift or blend together
1  3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Cream together
1 cup shortening
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract

Beat in 1 egg until light and fluffy

Stir in dry ingredients and 
cooled apricot mixture

Drop batter from a teaspoon into 
1 1/2 cups shredded coconut
and shape into balls.  Place 1 inch apart 
on prepared baking sheet.
Top each with a whole almond.

Bake in 375° oven for 12-15 minutes, or until
coconut is lightly toasted.

Makes about 6 dozen.