Very good... not too sweet ... quality is best if eaten with a few days of baking.
 
 
                                  APRICOT PASTRIES
 
    2 cups dried apricots                  1 cup shortening
    2 cups water                              1/2 cup milk
    3 cups sifted all purpose flour     1    pkg. active dry yeast
    1/2 teaspoon salt                        1    slightly beaten egg
    1 tablespoon sugar                     1/2 teaspoon vanilla
 
    Simmer apricots in water till tender. Coal. Sift together flour, Sugar,
    and salt; cut in shortening till mixture resembles coarse crumbs. Scald
    milk; cool to warm; add yeast and let soften. Add egg and vanilla. Add
    to flour mixture; mix well.
 
    Divide dough in 4 parts. On a surface well dusted with confectioners
    sugar, roll one part at a time to 10" square, Cut each in sixteen
    2 1/2" squares; place heaping teaspoon of apricots in center of each.
    Pinch opposite corners together. Place 2" apart an greased cookie
    sheet. Bake at 350 degrees 10-12 min. Let stand 10 min., remove from
    pan; roll in confectioners' sugar. Cool on rack. Makes 64
 
    Nancy Peters