Apricot Cookies

Mix half the recipe at a time.

Mix together well all the ingredients.

Roll into 4-inch balls, then refrigerate 2 to 3 hours or put in freezer for 1/2 or 1 hour, then take out of refrigerator or freezer.

Take 1 ball out of refrigerator at a time, then roll out ball on board with flour or powdered sugar and cut with diamond cookie cutter and fill with 1 teaspoon apricot mixture with ground walnuts in center, then bring two corners together and seal.

Put 1/2 toothpick in cookie to hold together. Bake on ungreased cookie sheet at 425° for 10 minutes or until lightly golden brown.

Sprinkle with powdered sugar when cool.