Apricot Twists
Makes 2 dozen

2 cups all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon baking powder
3/4 cup butter or margarine
6 tablespoons water
1/4 teaspoon lemon extract
1/4 cup apricot or pineapple preserves
milk
                   
1. Stir together flour, sugar, salt, mace, and baking powder.
   Cut in butter or margarine until mixture resembles coarse
   crumbs. 
2. Combine 1 Tbl water and lemon extract and sprinkle over
   the mixture. Toss gently with a fork. 
3. Repeat with the remaining cold water, 1 Tbl at a time until
   all is moistened. 
4. Form into a ball, cover and chill for about 30 mines or until
   easy to handle. 
5. Preheat oven to 375 degrees F. 
6. Divide the dough into quarters. Roll two of the quarters into
   12x4" rectangles and spread with the preserves. Roll the remaining
   two quarters into 12x4" rectangles and carefully place over those
   spread with the preserves. Trim the edges. 
7. Cut each rectangle into twelve 4x1" strips. Twist each strip
   twice and pinch ends to seal. Place on an ungreased cookie
   sheet. Bake for 15 mins. 
8. Remove from oven, brush with milk and sprinkle with sugar.
   Return to the oven and bake 5-8 mins or until done. Remove
   and cool on wire rack.