Apricot and Pineapple Kolacky

Ingredients

• 6 cups flour
• 1 lb. shortening
• 3 eggs
• 1 cup cream, or canned milk
• 1 cake yeast
• 1 tsp. vanilla
• pinch of salt

FILLING

• 1 lb. dry apricots, cooked
• 1 small can pineapple, drained
• Sugar to taste

Directions

1. Sift flour and salt, cut in shortening until it looks like cornmeal. Add eggs, cream, yeast and vanilla. Beat with hand until dough forms into a ball and hands are clean. Place in refrigerator over night, or for 6 hours. Cover board with granulated sugar. Roll out small portions of dough at a time. Spread filling, roll up pieces, or fold over. Bake at 350-F about 10 to 12 minutes.
2. Some roll the dough in small individual balls and press the center with their thumb and place the filling in the thumb print of the cookie. Also you can sprinkle them with powered Sugar lightly.