Joy and Sadie's Butter Apricot Cookies

3 C flour

3 eggs

2 T powdered sugar

1T vinegar

1C water

1 lb butter

1 C flour

1 lb B & R Farms Dried Blenheim Apricots

1/2 t real vanilla

   Dough: Measure 3 C flour in a large bowl, making a well in flour. Beat eggs and add to well along with sugar. Blend vinegar and water, adding to well. Mix well. Work together butter and 1 C flour, then mix into flour mixture. Best if wrapped and refrigerated overnight. Roll out dough, slice into diamond shapes. Reroll, cutting into diamond shapes until dough used up. Filling: Put apricots (or prunes) into pan, add 1 C water, cover and simmer over low heat until tender. Mash slightly and add vanilla.   Put a bit of cooled filling in center of each diamond, folding 2 long ends over center. Press a bit to hold dough in place. Bake in 350F until light brown (est. 10 minutes). Dust with powdered sugar. Dough keeps in freezer up to 2 months.