1/2 pt. heavy cream
1/2 lb. sweet butter
2 c. self rising cake flour
Apricot preserves

Mix first 3 ingredients as for pie crust. Roll out cut circles with large size cookie cutter or large glass 3 inch. Place small amount of preserve in center of circle. Fold in half. Seal with prongs of fork dipped in flour. Bake at 350 degrees until light brown about 15 minutes. Cool sprinkle with powdered sugar.