1 tbsp. active dry yeast
1/4 c. lukewarm water (105-110 degrees)
1/4 c. plus 2 tbsp. sugar
1/4 c. butter
1/2 tsp. salt
2 eggs
1/2 tsp. lemon extract
1 c. water
3 1/2-4 c. flour
24 dried apricots or prunes
1/2 tsp. ground cinnamon

Dissolve the yeast in the 1/4 cup of lukewarm water. Add the 1/4 cup sugar and butter. When the butter is soft, add the salt, eggs, lemon extract, 1/2 cup of water and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp towel, and let rise in a warm place until doubled, about 1 hour.

Meanwhile, cook the apricots in the remaining 1/2 cup of water for 15-20 minutes, or until softened. Puree in a blender. Add the cinnamon and the remaining 2 tablespoons of sugar; mix well. Cool until needed.

Punch the dough down and let it rest for 5 minutes. Roll out on a floured surface to approximately 1/2 inch thick and cut into 2 inch circles. Place a spoonful of the apricot (or prune) filling in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 degree oven for 10-15 minutes, or until browned. Serves 24.