1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon pure vanilla extract
1 tablespoon finely chopped crystallized ginger
2 tablespoons finely chopped dried apricots
1 tablespoon cardamom

glaze:
1 cup powdered sugar
2 tablespoons water, or more as needed
1 drop yellow food coloring
1 drop red food coloring

Preheat oven to 375° F.

Cream butter and sugar until smooth. Beat in egg and vanilla. Slowly add flour, baking soda, baking powder, and cardamom, and mix to combine. Add ginger and apricots.

Using a cookie scoop or lightly greased hands, make small scoops or balls of dough onto baking pans (non-stick or use silpat baking sheets).

Bake 8-10 minutes or until golden. Let stand on cooking sheet at least 5 minutes before moving to cooling racks.

For glaze, mix all ingredients, and add more water if needed to make a drizzly substance. Use a fork to quickly add a small amount of glaze to each cookie.