In a medium sized bowl sift together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the dried apricots and raisins.

Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.

Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.