- 3 cups Flour
- 2 Tbl Sugar
- 1/2 tsp Salt
- 1 cup Shortening
- 1/2 cup Milk
- 1 pkg Active Dry Yeast
- 1/2 tsp Vanilla
- 1 egg Egg slightly beaten
- Desired Amount Confectioners Sugar
- 2 lbs Sunsweet Dried Apricots
Boil 2 lbs dried apricots in2 cups of water with sugar to taste. Simmer until tender. Mix up well (use electric mixer for best result).
Sift flour, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Scald milk in pan, remove from stove and add yeast and let soften. Add eggs and vanilla. Add to flour mixture. Mix well.
Divide dough into 4 parts. On surface well dusted with confectioners sugar. Roll out one part at a time to 10” squares. Cut into 2-1/2” squares and place heaping tsps of apricot mix in center of each. Pinch opposite corners together into diamond shape.
Place cookies about 1” apart on lightly greased cookie sheet. Bake at 350 degrees for about 10-12 minutes. Remove immediately and dust each cookie with confectioners sugar. Use sifter for best results.
Yields about 4-5 dozen cookies. Should double recipe for adequate amount. These cookies are very popular.
Alternative: You may try using mini- muffin pan. Take the dough and cut in 2” circles and place in muffin tin. Place apricot mixture on dough and pinch top together.