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Apricot Lucky Leaflets
Makes 12 Servings

Ingredients

  • 3 - cup sifted flour

  • 1 - Tablespoon sugar

  • 1/2 - teaspoon salt

  • 1/2 - cup butter

  • 1/2 - cup shortening

  • 1/2 - cup milk

  • 1 - package dry yeast

  • 1 - egg, slightly beaten

  • 1/2 - teaspoon vanilla extract

  • 1 - can (21 ounce) Apricot Pie Filling

  • Confectioners' sugar

Directions

Preheat oven to 375° F. Grease cookie sheets.

  1. In a large mixing bowl, sift the flour, sugar and salt. 

  2. Cut in butter and shortening until mixture resembles coarse crumbs. 

  3. Scald milk. 

  4. Cool to warm. 

  5. Add yeast and let soften. 

  6. Add egg and vanilla. 

  7. Add to flour mixture and mix well. 

  8. Divide dough into four parts.

  9. On a surface well dusted with confectioners' sugar, roll one part at a time to 10-inch square. 

  10. Cut each square into 16 1/2-inch squares (use knife or pastry wheel). 

  11. Place a heaping teaspoon of pie filling in center of each square. 

  12. Pinch two opposite corners together. 

  13. Place 2-inches apart on greased cookie sheet. 

  14. Let stand 10 minutes.

  15. Bake for 12 minutes. 

  16. Remove immediately from pan and roll in confectioners’ sugar. 

  17. Cool on rack. 


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