Preheat oven to 300-degrees.

In a medium bowl combine flour and bakingsoda.

Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed.

Add butter and mix to form a grainy paste.

Scrape down sides of bowl.

Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.

Add the flour mixture and apricots, and blend on low just until combined.

Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart.

Bake 22-24 minutes or until cookies just begin to brown at bottom edges.

Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula.