Tropical Breeze Cookies

DIRECTIONS

• In an electric mixer, or by hand, cream together softened butter, and sugars until smooth.
• Add egg, vanilla, orange extract, mixing well.
• Chop apricots into raisin sized pieces or smaller, and dredge in flour in a small bowl (to prevent sticking together).
• Add flour, lemon zest, cashews, coconut , apricots (dredged in flour) and raisins.
• Mix together until a nice dough forms, but do not overmix.
• Divide dough into 2 parts, and place each part onto waxed paper.
• Using your hands, form each into a long log about 2-inches in diameter.
• Roll waxed paper up around dough, crimp ends and refrigerate 6 hours or overnight.
• The next day, preheat oven to 350°F.
• Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
• Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
• Allow cookies to cook on sheet for 1-2 minutes before finishing cooling on a wire rack.
• Store cookies in an airtight container.