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


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.


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). D

ust with powdered sugar.

Dough keeps in freezer up to 2 months.