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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 400� 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.