Ingredients & Directions
1 c Sugar 2 1/2 c Flour
1/2 c Margarine 1/2 ts Baking Soda
2 tb Milk 1/4 ts Nutmeg
1 Egg 12 ts Apricot Fruit Filling
Mix all together except filling to make a soft dough. Roll out 1/8″
thick and cut out 48 3″ round cookies. Place /t of filling on the top
of 24 rounds. Cover each with another round, crimp edges and make a
slit on top. Bake 10-12 minutes in a 375oF preheated oven. Makes 24
cookies.
Yields
24 servings