Pineapple Apricot Cookies

• 1 (8 ounce) can crushed pineapple, drained
• 11 ounces apricots, chopped, drained
• 1 cup sugar
• 1 cup shortening
• 1 cup butter
• 6 cups flour
• 1 teaspoon salt
• 1 cake yeast, crumbled
• 2 cups sour cream
• 3 large egg yolks

1. Combine pineapple, apricots and sugar in saucepan.
2. Cook untl thickened, stirring frequently.
3. Cool.
4. Cut shortening and butter into flour and salt in bowl.
5. Combine yeast with sour cream and egg yolks in a bowl., mix well.
6. Add to crumb mixture and mix well.
7. Chill for 3 hours or overnight.
8. Roll on sugared surface and cut into 3" squares.
9. Spoon fruit filling into centers of squares, bring up edges to enclose filling and seal.
10. Place on cookie sheet.
11. Bake at 350u0b0 for 10-12 minutes or until golden brown.
12. Remove to wire racks and cool completely.

pineapple, sugar, shortening, butter, flour, salt, cake yeast, sour cream, egg yolks

Taken from www.food.com/recipe/pineapple-apricot-cookies-133049 (may not work)