APRICOT, PRUNE OR NUT COOKIES Sue Boyer

1 pkg. dry yeast

1/4 cup warm water

1/4 cup warm milk

1 cup of Crisco or margarine

1 tea. sugar

1 egg, beaten

1/2 tea. vanilla

3 cups flour

1 tea. baking powder

1/4 tea. salt

confectioners' sugar

prepared fillings

Sprinkle yeast over warm water. Let stand until dissolved. Add margarine to very warm milk which will help to soften it. Add warm milk, which has cooled slightly, to the

yeast. Then add remaining ingredients. Refrigerate 2 hours.

Roll on confectioners sugar; cut into 2" squares with pizza cutter. Work quickly when rolling. Each square may need rolled again about half way after starting to fold because the dough rises. Fill with apricot, prune or nut filling. Roll and shape as desired. The squares can be rolled like a pencil. Also, they can be cut as pictured; cut from out side corners into center about half way and then fold over the four corners. Use unbeaten egg white to help dough stick together. Placed on greased pan. Let stand 10 min. before baking. Bake 375' for 15 min.