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Source of Recipe


Judy's Recipe
1 c. milk, scalded
1/3 c. shortening
1/3 c. sugar
1 t. salt
1/2 t. grated lemon rind
1/2 t. mace
1 pkg. yeast
2 eggs, beaten
3 c. flour
Apricot filling (recipe follows)

Combine milk, shortening, sugar, salt, lemon rind and mace. Cool to luke warm, soften yeast in this mixture. Add eggs and flour; beat well. Cover and let raise until double. Beat and raise again. Roll out and cut into 3 inch squares. Place apricot filling in center of square. Bring opposite corners up and pinch closed. Brush with beaten egg slightly. Bake on greased baking sheet at 400º for 15 minutes or so.

APRICOT FILLING:

1 c. snipped, dried apricots
Add enough water to come 1 inch above apricots
1/4 c. granulated sugar
1 tbsp. butter
1/4 tsp. ground nutmeg

Simmer for 15 to 20 minutes, drain. Stir in 1/4 cup sugar, butter and nutmeg.