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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Betty Marshall
  • 2 sticks butter or margarine, softened
  • 2 cups sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 4 tsp. baking powder
  • 4 cups wheat flour or
  • 2 cups white all-purpose flour and 2 cups wheat flour
  • Apricot preserves or any other fruit butter, jam or pie filling
Preheat oven to 375 degrees.
Cut butter into sugar; blend thoroughly. Add eggs and vanilla, blending thoroughly. Add baking powder and then flour, 1�2 cup at a time, blending thoroughly between each.
Refrigerate the dough for a few hours or overnight. Roll out the dough to 1�4-inch thickness and cut in circles at least three inches in diameter. Put a tablespoon of the preserves in the middle of each circle and fold up the sides to make a triangle, overlapping the sides as much as possible so only a little filling shows through the middle. Bake for 10-15 minutes or until golden brown.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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