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1 lb. lard
1 sm. yeast
2 eggs beaten
1 can evaporated milk
2 tsp. vanilla
6 c. flour
2 tsp. baking powder
1/2 tsp. salt


1 1/2 lb. dried apricots

Cook over low heat and add 1 cup water and sugar to taste. Must be spreadable. You can use the filling of your choice.

Cream lard, add yeast dissolved in a little cream. Add beaten eggs, vanilla and milk. Add flour, salt and baking powder. Chill in refrigerator overnight or at least 2 hours. Take out small pieces of dough at a time. Roll out with rolling pin, cut in desired shapes. Spread with filling. Roll in sugar. Bake at 350 degrees for 20 minutes. Ovens may vary.

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