1 pound dried apricots, chopped
1 cup sugar
2 cups boiling water
½ cup butter or margarine, softened
½ cup shortening
1 cup firmly packed brown sugar
¼ cup sour milk
2 cups rolled oats
½ teaspoon baking soda
1 teaspoon salt
½ to 1 cup all-purpose flour

In a medium saucepan, combine apricots, sugar, and water; cook, stirring frequently, until mixture is thick.  Cool.

Preheat oven to 350°F.  Spray baking sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter, shortening and sugar until light and fluffy.  Stir in milk, oats, soda, and enough flour to make a firm dough.  On a lightly floured board, roll the dough to 1/8-inch thickness.  Cut with a 2-inch round cutter; place on prepared baking sheets.

Bake 12 to 15 minutes or until delicately browned.  Cool on a wire rack.  Spoon apricot mixture onto bottoms of half the cookies; top with remaining cookies.

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