Apricot-Filled Triangles

Name: Apricot-Filled Triangles
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: about 6 dozen.
Ingredients: 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, room temperature; 1 teaspoon lemon extract; 4 cups cake flour; 2 teaspoons baking powder; 1 teaspoon salt

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

Ingredients

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, room temperature
1 teaspoon lemon extract
4 cups cake flour
2 teaspoons baking powder
1 teaspoon salt

Directions

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 with milk. Remove from the heat; stir in sugar. Add 1 egg 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 3 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.

Nutrition Facts

1 cookie: 81 calories, 2g fat (1g saturated fat), 5mg cholesterol, 49mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:

Patty

Dec 14, 2017

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!
gina.kapfhamer

May 5, 2017

This is a great hamantash recipe! Made these for Hanukkah and the apricot was a big hit! A very easy cookie for any occasion.
sundrop016

Sep 16, 2014

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

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

Nov 3, 2011

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