Dissolve the Yeast in the ¼ cup of warm water. Add the ¼ cup of Sugar and Margarine. When the margarine is soft, add the salt,eggs, Lemon extract, ½ cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and Knead in extra flour to make a soft, smooth Dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) meanwhile, cook the apricots in the remaining ½ cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 tablespoons of Sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately ½ inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr in the
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| - Dissolve the Yeast in the ¼ cup of warm water. Add the ¼ cup of Sugar and Margarine. When the margarine is soft, add the salt,eggs, Lemon extract, ½ cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and Knead in extra flour to make a soft, smooth Dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) meanwhile, cook the apricots in the remaining ½ cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 tablespoons of Sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately ½ inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr in the
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| abstract
| - Dissolve the Yeast in the ¼ cup of warm water. Add the ¼ cup of Sugar and Margarine. When the margarine is soft, add the salt,eggs, Lemon extract, ½ cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and Knead in extra flour to make a soft, smooth Dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) meanwhile, cook the apricots in the remaining ½ cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 tablespoons of Sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately ½ inch thick and cut into 2-inch circles. Place a spoonful of the apricot (or prune) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 °F oven for 10 to 15 minutes, or until browned
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![[RDF Data]](/fct/images/sw-rdf-blue.png)