1 package dry yeast
1/2 cup lukewarm water
4 cups flour
2 eggs
1/2 cup sugar
1/2 pound butter
4 tablespoons vegetable shortening
1/2 pint sour cream
1 teaspoon vanilla

Mix yeast in water and stir in 3 tablespoons of flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour and make a soft dough, kneading by hand. Make into a large bowl and refrigerate overnight. Take a small portion of dough (keep the rest in the refrigerator) and roll out very thin on a powdered sugar pastry cloth. Cut into 2 inch squares. Put 1 teaspoon of apricot filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10-12 minutes. When cool, sprinkle with powdered sugar.

Apricot Filling:
8 ounces dried apricots
1-1/2 cups water
1/2 cup sugar
1 tablespoon cornstarch

Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. Use a teaspoonful of filling for each square. Makes 8 dozen. Freeze well.

From Saint Mark’s Church cookbook.