1 lb. butter
10 c. flour
3 eggs
1 (12 oz.) can evaporated milk
1 sm. yeast cake (to which a bit of the evaporated milk has been added to make a paste)

2 boxes apricots (24 oz. in all), cut up a bit
2 c. sugar

Cream butter. Add to flour. Work it like a pie crust. Add eggs and mix. Add yeast cake paste and evaporated milk. Mix and knead until quite firm. Refrigerate dough, well-covered, overnight. Combine fruit and sugar in a pot. Fill pot with water so that water is level with fruit. Cook until thick over low-medium heat. Stir often; filling scorches easily.

When preparing cookies, work with small batches of dough at a time, leaving the remainder in the refrigerator until ready for more. Make several little balls of dough ahead. Keep these in a bowl of powdered sugar while making each cookie individually. Roll out balls (very thin) on board dusted with powdered sugar. Fill with apricot mixture, roll up and bake seam-side up on greased cookie sheets in a 350 degree oven until golden, about 15 minutes. Check frequently; cooking times may vary. Remove cookies from sheets immediately upon removal from oven. These freeze nicely. Dust with powdered sugar before serving.