3 c. flour
1 tbsp. sugar
1/2 tsp. salt
1 c. shortening
1/2 c. milk
1 pkg. dry yeast
1 egg, slightly beaten
1/2 tsp. vanilla
Powdered sugar
Apricot filling

Sift flour, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Scald milk, cool to warm, add 1 package dry yeast and let soften. Add 1 slightly beaten egg and vanilla. Add to flour mixture and mix well. Divide dough into 4 equal parts. Roll out each part on a surface that is well dusted with powdered sugar (1 part at a time). Roll to a 10 inch square. Cut each into 16 (2 1/2 inch) squares. Place heaping teaspoon of apricot filling in center of each. Pinch 2 opposite corners together in middle of square. Place 2 inches apart on greased cookie sheets. Let stand 10 minutes. Bake at 350 degrees for 10 to 12 minutes. Remove immediately from pan. Roll in powdered sugar. Cool on rack.