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2 c. granulated sugar
1 c. plus 2 Tbsp. shortening
2 eggs
1 tsp. vanilla
6 c. sifted flour
4 tsp. cream of tartar
2 tsp. baking soda
1 tsp. salt
1 c. milk

1 box dried apricots

Filling: Cover apricots with water, cook until soft and
sweeten to taste.
Pastry: Cream together sugar and shortening. Add eggs
and vanilla; cream until light and fluffy. Sift together 5
cups flour and salt. Add cream of tartar and soda; add
alternately with milk to creamed mixture. Add last cup of
flour gradually. Dough should be soft. Chill thoroughly until
able to handle, 4 to 6 hours or overnight. Mix with large
spoon before rolling out. Roll out about 1/8-inch thick on
floured board. Using a 2-inch cookie cutter dipped in flour,
cut cookies and place a small amount of filling on each circle
and turn up 2 sides to center and pinch together.
Place on lightly greased baking sheet, about 2-inches
apart. Bake at 350 degrees for 10 to 12 minutes. Keep remaining
dough refrigerated until ready to use.

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