1 lb. dried apricots
½ c milk, scalded (almost boiling), cooled to warm
1 pkg. yeast
1 egg, beaten
½ t vanilla
3 c flour
1 T sugar
½ t salt
1 c Crisco butter-flavored shortening (1 stick)
Simmer apricots 10 min. in 2 c water. (Bring water in pan to boil and reduce heat to low.), cool; drain off water.
Stir together flour, sugar, and salt.
Cut in shortening (pastry cutter works well, but fork could be used) until mixture resembles coarse crumbs.
Scald milk (almost to boil, turn off heat), cool to warm.
Add yeast and let soften, stir.
Add beaten egg and vanilla.
Add to flour mixture; mix well.
Divide dough in 4 parts; refrigerate 3 parts.
On a surface well dusted with powdered sugar, roll remaining part to about a 10" square.
Cut into 16 squares; place heaping t of apricots (2-3) in center of each.
Pinch two opposite corners together
Place 2" apart on greased cookie sheet (I usually spray with Pam instead.)
Let stand 10 min.
Bake 10-12 min. at 350º F.
Remove at once so they don't stick to pan.
Roll in powdered sugar; cool on rack. I usually put on paper towel lined plates.
Repeat one part at a time until all have baked and been rolled in powdered sugar.