2 c. flour
2 sticks butter
1/3 c. sugar
1/4 c. ground nuts
Rind of 1 lemon
Apricot preserves

NUT FILLING:

2/3 c. ground nuts
2 tbsp. sugar
1/2 c. milk
1 tbsp. rum

Cook milk, vanilla and sugar until hot. Add the nuts and stir. Filling is thick. Cool and add rum.

Mix ingredients as for pie crust and roll dough like for sugar cookies. Cut with small part of donut cutter. Bake on greased and floured pan at 350 degrees for 20 minutes.

Spread apricot preserve on half of cookies and nut filling on other half. Put together. Dip in melted chocolate.

CHOCOLATE DIP:

1 whole pkg. & 2 rows of German chocolate bar
1 1/2 c. sifted powdered sugar
3 tbsp. milk
3 tbsp. water

Mix on stove until melted. If thick, add water and a touch of butter. If chocolate cools, put back on stove.