Apricot-Filled Triangles Recipe
Apricot-Filled Triangles Recipe photo by Taste of Home
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Apricot-Filled Triangles Recipe

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It's a good thing this recipe makes a big batch because no one can stop eating just one! These crisp, buttery cookies truly do melt in your mouth. —Mildred Lorence, Carlisle, Pennsylvania
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
MAKES: 36 servings


  • 1 pound dried apricots (2-1/2 cups)
  • 1-1/2 cups water
  • 1/2 cup sugar
  • DOUGH:
  • 2/3 cup shortening
  • 3 tablespoons 2% milk
  • 1-1/3 cups sugar
  • 2 large eggs
  • 1 teaspoon lemon extract
  • 4 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Nutritional Facts

2 each: 164 calories, 4g fat (1g saturated fat), 12mg cholesterol, 92mg sodium, 30g carbohydrate (16g sugars, 2g fiber), 2g protein .


  1. In a small saucepan, cook apricots and water over low heat for 45 minutes or until the water is absorbed and apricots are soft. Cool slightly; transfer to a blender. Cover and process until smooth. Add sugar; cover and process until blended. Set aside.
  2. 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 the flour, baking powder and salt; gradually add to the saucepan and mix well. Cover and refrigerate for 4 hours or until easy to handle.
  3. On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. 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 sheets.
  4. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 6 dozen.
Originally published as Apricot-filled Triangles in Best of Country Cookies 1999, p51

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sundrop016 79214
Reviewed Sep. 16, 2014

"They are Jewish cookies and they are called Hamentashen (pronounced Hum in tash en)"

pouncejjj 79213
Reviewed Dec. 24, 2012

"I have to make these every year now, and I make a double batch!! A very necessary cookie for my give-away trays!"

bake-a-rama 31291
Reviewed Nov. 3, 2011

"I drizzled a very small amount of melted white chocolate over these cookies. Outstanding!"

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