Apricot Lace Cookies

• 2 c. quick-cooking oats, uncooked
• 1 c. sugar
• 1 c. firmly packed light brown sugar
• 1/4 c. all-purpose flour
• 1/2 c. margarine, melted
• 1/2 tsp. almond or vanilla extract
• 2 eggs, beaten
• vegetable cooking spray (do not substitute)
• about 1/2 c. apricot or raspberry (seedless) spread
• 2 oz. semi-sweet chocolate bits (about 1/2 c.)

1. Combine first 4 ingredients.
2. Stir well.
3. Add margarine, flavoring and eggs, mix well.
4. Drop by level teaspoonfuls 2 inches apart onto cookie sheets coated with cooking spray.
5. Bake at 350u0b0 for 6 to 7 minutes or until edges are lightly browned.
6. Let stand 2 minutes, loosening edges gently from sheet.
7. Place on racks.
8. Cool completely.
9. Spread 1/2 teaspoon of fruit spread on bottoms of half of cookies; top with remaining cookies.
10. Place chocolate in a heavy-duty Ziploc bag.
11. Place in hot water until chocolate melts. Snip a tiny hole in bottom corner of bag.
12. Drizzle chocolate over cookies.
13. Yields about 3 dozen double cookies.

oats, sugar, brown sugar, allpurpose, margarine, almond, eggs, vegetable cooking spray, apricot, semisweet chocolate bits

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779106 (may not work)