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Apricot-Filled Triangles

 Apricot-Filled Triangles
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.
36 ServingsPrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling


  • 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 eggs
  • 1 teaspoon McCormick® Pure 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
  • 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.
  • 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.
  • On a lightly floured surface, roll out to 1/8-in. thickness. Cut with

2 of 2

Apricot-Filled Triangles (continued)

Directions (continued)

  • 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.
  • Bake at 400° for 8-10 minutes or until golden brown. Remove to
  • wire racks to cool. Yield: 6 dozen.
Nutritional Facts: 1 serving (2 each) equals 164 calories, 4 g fat (1 g saturated fat), 12 mg cholesterol, 92 mg sodium, 30 g carbohydrate, 2 g fiber, 2 g protein.