1. Prepare the fruit filling by putting the apricots in a saucepan. Add water just to cover.Cook until soft, being very careful not to let it burn. You may have to add more water to prevent this. 2. When fruit is soft, add the sugar and cook until thick. When thickened, remove from heat and puree in a food processor. Let cool slightly, then put into a freezer bag. When you are ready to use the filling just snip off the corner of the bag. (You may have extra filling left over at the end- it can be frozen for the next time). 3. Prepare pastry: Mix the dough ingredients together with a pastry blender. Roll out onto parchment paper or a lightly floured board to about 1/4" thick rectangle. 4. Using a sharp knife (or a pie crust wheel), cut the dough into 3" X 3" squares. 5. With a sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. 6. Put about 1 teaspoons of the filling in the center of each square. 7. Fold every other corner of the square to the center to form a pinwheel shape, overlapping the dough at the center and pushing down gently to seal in center. 8. Transfer cookies to a lightly greased cookie sheet. (They dont really expand so you dont have to worry about leaving a lot of space in-between.). 9. Bake at 350 for 20 minutes on a lightly greased cookie sheet. Do not let get brown or burn. 10. Dust with powdered sugar when cooled. ---------------------------------------------------------------------------
Nutrition
Ingredients
