1 (1 lb.) box brown sugar
1 c. Crisco
2 eggs
1 c. milk
3 tsp. baking soda
3 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla
7 c. flour
1 can apricot filling or make your own by cooking apricots in small amount of water and mashing them

Cream sugar, Crisco; add beaten eggs. Sift dry ingredients; add alternately with mixer. Chill dough overnight. Roll out dough to 1/8-inch thickness. Cut into circles. Put 1 teaspoon of apricot filling between two cookies and seal edges with a fork. Bake at 350 degrees for 15-18 minutes. When cool, dust with powdered sugar.