4 c. flour
2 sticks unsalted butter (cut into sm. pieces)
2 tsp. baking powder
1/4 tsp. salt
2 eggs, slightly beaten
2 pkg. vanilla sugar or
2 tsp. pure vanilla extract
1 c. sugar

Combine all DRY ingredients in large bowl, then add eggs, then add butter pieces.

Work mixture with your hands until a smooth dough is formed, shape into a ball and cut in half.

Cut 2 sheets of waxed paper the size of your cookie sheet. Using 1/2 of dough ball- roll dough between sheets of wax paper. Transfer dough to cookie sheet for bottom crust. Make sugar cookie sheet is sprayed with Pam and don't forget to peel away wax paper.

Spread 1 can "Solo" brand apricot filling on bottom crust. Roll second half of dough between wax paper as before and carefully place on top of filling.

Seal edges of dough by pressing down with flat side of fork.

Pierce dough with fork several times to allow air to escape.

Bake at 350 degrees for 1/2 hour or until golden. When slightly cool, cover with lemon icing and cut into small pieces.

Cookie sheet should measure 15 1/2 x 10 1/2 x 1-inch.

LEMON ICING:

1 c. powdered sugar, combined with
Juice of 1 sm. lemon

Brush on warm cake.