- 1 pound dried apricots (2-1/2 cups)
- 1-1/2 cups water
- 1/2 cup sugar
- 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
- 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 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.
Reviews forApricot-Filled Triangles
"These looked so pretty, and I love apricot, so I tried them. They were the most exhausting, time-consuming failures ever. The triangles refused to keep their shape in spite of working and working with them prior to baking , and the flavor is not good at all. Wasted time, money....all went into the trash. I am very angry that this recipe was even included in the Taste of Home cookie Book!"
"They are Jewish cookies and they are called Hamentashen (pronounced Hum in tash en)"
"I have to make these every year now, and I make a double batch!! A very necessary cookie for my give-away trays!"
"I drizzled a very small amount of melted white chocolate over these cookies. Outstanding!"