Preheat oven to 375 F. Lightly grease baking sheets or line them with parchment paper.

In a large bowl, using a stand mixer or electric hand mixer on medium speed, beat the butter and sugars for a few minutes until fluffy. Add the egg, flour, salt, baking soda and almond extract, mixing well. Using a spatula, add the oats, apricots and almonds, stirring to combine. The dough will be very stiff.

Drop rounded tablespoonfuls of dough, spaced about 2 inches apart, onto the baking sheets. Bake for 8 to 10 minutes, until the cookies are light golden brown. Cool on the sheets for a few minutes, until they firm up slightly, then transfer to a wire rack to cool completely. Makes about 36 cookies.

Optional glaze: Combine 2 cups powdered sugar and 2 to 3 teaspoons of water, stirring until smooth. Spread the glaze over the cooled chews and allow to set at least 4 hours.

PER COOKIE: Calories 153 Fat 7 g (3 g sat) Cholesterol 19 mg Sodium 40 mg Fiber 1 g Carbohydrates 21 g Protein 3 g

SOURCE: The Washington Post/Adapted from The Red Hat Society Cookbook (Rutledge Hill Press, 2006)