| 1 | Dissolve the yeast in the ?cup of warm water. |
| 2 | Add the ?cup of sugar and margarine. |
| 3 | When the margarine is soft, add the salt,eggs, lemon extract, ?cup of water, and 3 cups of the flour. |
| 4 | Beat until thoroughly blended. |
| 5 | Place on a floured surface and knead in extra flour to make a soft, smooth dough. |
| 6 | Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. |
| 7 | (about 1 hour) meanwhile, cook the apricots in the remaining ?cup of water for 15 to 20 minutes, or until softened. |
| 8 | Puree. |
| 9 | Add the cinnamon and the remaining 2 tablespoons of sugar and mix well. |
| 10 | Cool until needed. |
| 11 | Punch the dough down and let rest for 5 minutes. |
| 12 | Roll out on a floured,surface to approximately ?inch thick and cut into 2-inch circles. |
| 13 | Place a spoonful of the apricot (or prune) purr in the center. |
| 14 | Place on an oiled baking sheet. |
| 15 | Let rise for 15 minutes. |
| 16 | Bake in a 400°F oven for 10 to 15 minutes, or until browned |
