|Dried apricots||2 Cup (32 tbs)|
|Water||2 Cup (32 tbs)|
|Sifted enriched flour||3 Cup (48 tbs)|
|Shortening||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Active dry yeast||1|
|Confectioner's sugar||1⁄2 Cup (8 tbs)|
Simmer apricots in water till tender.
Sift together flour, sugar, and salt; cut in shortening till mixture resembles coarse crumbs.
Scald milk; cool to warm; add yeast and let soften.
Add egg and vanilla.
Add to flour mixture; mix well.
Divide dough in 4 parts.
On a surface well dusted with confectioners' sugar, roll one part at a time, to 10 inch square.
Cut each in sixteen 2 1/2 inch squares; place heaping teaspoon of apricots in center of each.
Pinch two opposite corners together.
Place 2 inches apart on greased cooky sheet.
Let stand 10 minutes.
Bake in moderate oven (350Â°) 10 to 12 minutes.
Remove immediately from pan; roll in confectioners' sugar.
Cool on rack.