4 2/3 cups flour

Apricot Freezer Cookies

1 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 1/2 cups butter

2 eggs

1 tsp vanilla


1 cup dried cranberries

1/2 cup unsalted peanuts

1/2 cup chopped pecans

1 cup apricot preserves

Mix dry ingredients.  Blend sugar, butter, eggs and vanilla until well blended  Mix dry ingredients into wet.  Shape dough into 2 rectangles and refrigerate for a couple of hours.

Roll each dough piece into a rectangle on parchment paper.  Spoon half of the filling onto each rectangle.  Distribute filling evenly across batter up to 1/2 inch from edge.  Using parchment roll into a tight log and place ion the freezer overnight.

Preheat oven to 375 degrees Fahrenheit.  Cut chilled dough into disks and cook on parchment covered baking pans for 13 minutes or until edges are brown.

Slide parchment off of baking pan and allow to cool for at least 10 minutes before removing from parchment.