Simmer apricots in water until tender (about 15-20 minutes). Cool and drain. Stir well or whirl in electric blender to make about 2 cups puree. Scald milk; cool to lukewarm. Sprinkle on yeast; stir until dissolved. Sift together flour, sugar and salt into a mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Preheat oven to 350-degrees. Divide dough into four parts. On a surface well dusted with confectioners? sugar, roll out 1 part at a time to a 10-inch square. Cut each into 16 2 ½-inch squares. Place a rounded teaspoon of apricot puree in center of each piece. Pinch 2 opposite corners together. Place about 2 inches apart on a greased cookie sheet. Let stand 10 minutes. Bake in a 350-degree oven for 10 to 12 minutes. Remove from pan and roll in confectioners? sugar. Cool on rack.