Apricot-filled Triangles 1 pound dried apricots (2-1/2 cups) 1-1/2 cups water 1/2 cup sugar DOUGH: 2/3 cup shortening 3 tablespoons milk 1-1/3 cups sugar 2 eggs 1 teaspoon lemon extract 4 cups cake flour 2 teaspoons baking powder 1 teaspoon salt In a small saucepan, cook apricots and water over low heat for 45 Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot-filled Triangles cont. minutes or until the water is absorbed and apricots are soft. Cool sightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside. In a large saucepan over low heat, melt shortening and milk. Remove from the heat; stir in sugar. Add eggs, one at a time, whisking well after each addition. Stir in extract. Combine flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 3-in. round cookie cutter dipped in flour. Place 1 teaspoon apricot filling in the center of each. Bring three edges together over filling, overlapping slightly (a small portion of filling will show in the center); pinch edges gently. Place 1 in. apart on ungreased baking Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008

	Apricot-filled Triangles sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen. Printed from tasteofhome.com Sep 6, 2008 Copyright Reiman Media Group, Inc © 2008