|Active dry yeast||1 Tablespoon|
|Warm water||1 Cup (16 tbs)|
|Butter||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄4 Cup (36 tbs)|
|Dried fruit||1 Cup (16 tbs) (apricots, prunes or figs)|
|Water||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Ground cloves||1 Pinch|
|Egg white||1 , lightly beaten|
In a small bowl, sprinkle the yeast into the warm water with the sugar.
Let stand for 2 or 3 minutes, then stir to dissolve the yeast completely.
Set aside until the mixture doubles.
Meanwhile, in a large bowl beat the butter with the sugar until light and fluffy.
Add the eggs, milk and vanilla.
Stir into the yeast mixture.
Gradually stir in the flour and blend well, until the mixture can be gathered into a ball.
If the dough is not pliable enough, add a little more milk.
Place into a bowl, cover and refrigerate for 1 to 2 hours.
Meanwhile, prepare the filling by soaking the dried fruit in the water for several hours.
Chop the fruit very finely and place in a saucepan with the sugar and water.
Cook over low heat until all the liquid has evaporated.
Remove from heat and stir in the lemon rind and cloves.
Set aside to cool.
On a lightly floured surface, roll out the dough in a circle as thin as possible, about one-sixteenth-inch thick.
Cut out as many rounds as you can with a 4-inch cutter.
Place 1/2 tablespoon filling in the center of each round.
Form a triangle by bringing the tips of your thumbs and index fingers together around a circle of dough, pinching the ends together to form a triangle cookie, leaving the center of the filling exposed.
Repeat until all the dough and filling are used.
Transfer the cookies onto lightly oiled baking sheets.
Brush the tops with beaten egg white.
Bake at 350 degrees for about 20 minutes, or until the cookies are golden brown.
Transfer to wire racks to cool.