From: Fran

• 12 – 16 ozs. dried apricots  (can use dried peaches)
• 2 cups water
• 1 1/2 cups granulated sugar
• 2 cups flour
• 1 teaspoon salt
• 8 oz. soften cream cheese
• 1 cup (room temp.) butter
• 1 tablespoon milk
• 1 tablespoon white vinegar

Glaze

• 3/4 cup 10x sugar
• 1 tablespoon water

Apricots

Put 1st three ingredients into a sauce pan and bring to a boil      remove from heat. Let apricots cool in water. Drain when cooled.

Pastry

1. Using a pastry blender, cut butter and cheese into flour & salt
2. Add: milk & vinegar
3. Work dough with hands until it holds together
4. Divide dough into 4 balls – wrap with wax paper refrigerate at least 2 hours
5. Using a lightly floured board – roll dough to 1/8″ thickness – cut into 2 1/2″ squares
6. Place an apricot in center of square – fold up coners- pinch to hold
7. Bake on an ungreased cookie sheet for 15 minutes at 400 degrees
8. when cool drizzle with glaze
9. Store in an air tight container

From: Memere

• 5 pounds flour
• 3 pounds sugar – 1/2 white & 1/2 brown ok
• 1 pound butter – room temp
• 1 dozen eggs
• 2 tablespoons butter nut vanilla

1. cream: 4 sticks butter, sugar
2. Beat: eggs
3. Add: 20 cups flour & vanilla
4. refrigerate 1 hour or more
5. roll
6. cook

From: Nina/Bob

• 1 cup butter
• 2 1/2 cups white sugar
• 1/2 cup brown sugar
• 6 large eggs
• 7 cups flour or more
• 1 tablespoon butter nut vanilla

1. warm iron on stove -till hot-water will sizzle- #7.5 mom”s stove
2. Cream: butter & sugars
3. Add: eggs -1 at a time – beat well, butternut vanilla
4. Gradually add the flour you may need ten cups- go by feel- they may be a little
   sticky (I have used as many as 9 and as little as 7 – 8 works well)
5. Refrigerate 2 hours      place in Tupperware w cover       may sit over night
6. Roll dough into 1 inch deep x 3/4 inch-1 inch long log
7. Cook 20 secs Flip
8. Cook 30 secs
9. Remove cookie to to cooling rack