Total TimePrep: 1-1/4 hours + chilling Bake: 10 min./batch + cooling
Makesabout 6 dozen
- 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, room temperature
- 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 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 Facts1 cookie: 81 calories, 2g fat (1g saturated fat), 5mg cholesterol, 49mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
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!
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.
Sep 16, 2014
They are Jewish cookies and they are called Hamentashen (pronounced Hum in tash en)
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!
Nov 3, 2011
I drizzled a very small amount of melted white chocolate over these cookies. Outstanding!