1 c. butter, creamed
1 c. sugar, add gradually
1 tsp. vanilla
1 tsp. baking powder
3 egg yolks (beat in one at a time)
1/2 egg white
2 1/2 tbsp. cream or evaporated milk
3 1/2 c. sifted flour, add gradually

FILLING:

1 can Solo apricot filling
1 jar apricot jam or preserves

Mix in order given, use hands to add flour. Flatten into two rectangles. Wrap in Ziploc bag and chill dough at least 1 hour. Roll out and cut into 2 inch circles. Make small hole (use frosting tip) in half of cookies before baking. Place unused dough back into refrigerator to chill and re-roll. Bake at 375 degrees for 7 to 10 minutes. Watch carefully, DO NOT BURN. When cool put filling mixture on solid circle and top with circle with hole. Place in covered dish and lightly dust with powdered sugar. Use wax paper between layers.