2 c. dried apricots
2 c. water
1/4 c. sugar
3 c. sifted enriched flour
1 tbsp. sugar
1/2 tsp. salt
1 c. shortening
1/2 c. milk
1 pkg. active dry yeast
1 slightly beaten egg
1/2 tsp. vanilla
Confectioners sugar

Simmer apricots and 1/4 cup sugar in water until tender. Cool. Sift together flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs, scald milk, cool to warm; add yeast and let soften. Add egg and vanilla. Add to flour mixture; mix well.

Divide dough in 4 parts. On a surface well dusted with confectioners sugar, roll one part at a time, to a 10 inch square. Cut each in sixteen 2 1/2 inch squares; place heaping teaspoon apricots in center of each. Pinch two opposite corners together, place 2 inches apart on greased cookie sheet. Let stand 10 minutes. Bake in moderate oven (350 degrees) 10 to 12 minutes. Remove immediately from pan; roll in confectioners sugar. Cool on rack. Makes about 5 dozen.