Cut margarine into flour until the mixture resembles coarse crumbs.

In a separate bowl, dissolve yeast in lukewarm water with vanilla.

Add milk and beaten eggs to the yeast mixture.

Combine the wet and dry ingredients and mix thoroughly.

If the dough is too sticky, add flour until it reaches the right consistency.

Divide the dough into small balls.

Layer the dough balls into a bowl with wax paper between each layer.

Refrigerate the dough overnight.

Roll out the dough and shape into desired pastry forms.

Fill the pastries with Smucker's preserves.

Bake until golden brown.

Dust with powdered sugar before serving.