APRICOT FILLING:

1 pound dried apricots (2-1/2 cups)
1-1/2 cups water
1/2 cup sugar

In a saucepan, cook the apricots and water over low heat for 45 minutes or until until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender or food processor. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.

DOUGH:

2/3 cup shortening
3 tablespoons milk
1-1/3 cups sugar
2 eggs
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt

In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan. Cover and refrigerate for 4 hours or until easy to handle.

On a lightly floured surface, roll out to 1/8-inch thickness. Cut with a 3-inch round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1-inch apart on ungreased baking sheets.

Bake at 400°F for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Yield: 6 dozen.

Submitted by: Leah Thompson