1/3 cup butter
2/3 cup sugar
2 tsp baking powder
1/2 tsp ground cinnamon
2 eggs
1 tsp vanilla extract
2 cups flour
3/4 cup sliced almonds
3/4 cup finely snipped dried apricots (spray a little baking spray on your kitchen shears so the fruit won't stick)
Beat butter with an electric mixer on medium for 30 seconds. Add sugar, baking powder and cinnamon. Beat until combined. Beat in eggs and vanilla. Add flour a little at a time; when it gets too stiff for the mixer, stir in the rest by hand along with the nuts and fruit. Divide dough in half. Chill if necessary (it might be sticky).
Line a baking sheet with parchment paper OR lightly grease the sheet. Shape each portion of dough into a log about 9 inches long. Place the logs 4 inches apart on the cookie sheet and slightly flatten each log until they are a couple of inches wide.
Bake at 375 for 25 to 30 minutes. Cool the logs on the cookie sheet, on a wire rack, for about an hour. Using a serrated knife, slice the log into 1/2-inch slices (diagonal slices look prettier). Lay them cut side down back on the same cookie sheet.
Bake at 325 for 8 minutes; flip them and bake 8 to 10 minutes more or until dry and crisp. Allow cookies to cool on a wire rack; then store in an airtight container.
