Decorative plates: All through the year, and especially after holidays, collect inexpensive plates to use for giveaways. They are easy to find on clearance just after the holidays, but dedicated shoppers will see cut-rate plates and platters through the year. Garage sales are also good sources. Besides cookies, a plate stash comes in handy when you’re delivering a Bundt cake to a new neighbor or taking lemon squares to a potluck. The plate is part of the offering.

The brandy in the icing is optional but it’s what gives these distinctive cookies their special flair.

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup firmly packed brown sugar
• 1 egg
• 2 1/2 cups uncooked oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped dried apricots
• 1/2 cup chopped nuts
• Brandy icing:
• 1 3/4 cups confectioners’ sugar
• 2 tablespoons melted butter
• 2 tablespoons milk
• 2 teaspoons brandy extract
• 1/8 teaspoon salt

Beat together butter and brown sugar until fluffy. Add egg. Combine dry ingredients and blend into butter-sugar-egg mixture. Stir in apricots and nuts.

Drop by rounded teaspoonfuls on ungreased cookie sheets. Bake at 350 degrees for about 10 minutes, or until edges are light brown. Cool 1 minute on cookie sheets and then remove to wire rack.

Cool completely. Combine icing ingredients until well blended and drizzle over cookies.

Makes about 2 1/2 dozen.

Freezeworthy: The icing doesn’t hold up in the freezer. It’s better to make these cookies and give them away as soon as possible.

Marjorie Schneider

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