• Heat oven to 350°F. Coat baking sheet with cooking spray.

  • Combine flour, baking soda, baking powder and salt in small bowl.

  • Beat butter, shortening and brown sugar in large bowl until smooth and creamy. Beat in 1/2 cup preserves, egg and orange rind. Gradually beat in flour mixture. Stir in oats and raisins.

  • Drop mixture by rounded tablespoons 2 inches apart onto prepared baking sheet.

  • Using thumb or handle end of wooden spoon dipped in flour, press slight indentation in middle of each cookie, not pressing through bottom of cookie. Spoon 1/4 teaspoon apricot preserves into each indentation.

  • Bake in 350°F oven 8 to 10 minutes, until lightly browned. Let stand on sheets on rack 1 to 2 minutes. Remove to rack to cool. Store at room temperature in sealed plastic container with sheets of waxed paper or foil between layers.

For Crispy Cookies:

Omit baking powder and vegetable shortening. Increase butter to 1-1/2 cups; decrease brown sugar to 1 cup; add 1 cup granulated sugar; omit apricot preserves; and increase raisins to 1 cup or substitute 1 cup chopped dried apricots. Drop dough by level tablespoons onto prepared baking sheet. Bake in 350°F oven for 10 minutes.

Nutrition Facts

149 calories; 6 g total fat; 2 g saturated fat; 13 mg cholesterol; 78 mg sodium. 23 g carbohydrates; 2 g protein;