1 c Sugar 1/2 c Margarine 2 tb Milk 1 Egg 2 1/2 c Flour 1/2 ts Baking Soda 1/4 ts Nutmeg 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. Source: "The Yankee Kitchen" 04-02-93 (#1) [Pat from Manchester]
| 
