Anyway, the credit for the recipe should go to Emily Hendrix, author of Sophie-Safe Cooking whose recipe I stole and modified.
Ginger Apricot Cookies
1/2 cup of butter or shortening
1 cup sucanat or sugar of your choice (I am addicted to the molasses taste of sucanat!)
1/4 cup lemon juice
2 1/2 cups oat flour (just grind oatmeal in the blender or food processor for a minute or two)
1/2 tsp salt
1 Tbsp fresh ginger (or substitute 1/2 tsp ground ginger)
1 cup finely chopped dried apricots
Beat shortening and sucanat until fluffy. Add lemon juice and mix well. Mix in oat flour, baking soda, salt, and ginger. Add apricots and mix well. Drop by tablespoons onto cookie sheet. Bake at 350F for 12 minutes.
This recipe made about 3 dozen cookies for me.