Apricot Pastries

 

2
cups dried apricots
2
cups water
3
cups sifted all-purpose flour
1
tablespoon sugar
1/2
teaspoon salt
1
cup shortening
1/2
cup milk
1
package active dry yeast
1
slightly beaten egg
1/2
teaspoon vanilla
Confectioners' sugar

 

 

Simmer apricots in water till tender.  Cool.

 

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 to milk mixture, 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-inch square.  Cut each in sixteen 2 1/2 inch squares; place heaping teaspoon of apricots in center of each.  Pinch two opposite corners together.  Place 2 inches apart on greased cookie sheet.  Let stand for 10 minutes.   Bake at 350° about 10 to 12 minutes.  Remove at once from pan; roll in confectioners' sugar.  Cool on rack. 

 

Makes 64.

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