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Apricot-Filled Triangles

Traditionally called hamantaschen, these crisp, buttery triangle cookies truly do melt in your mouth. It's a good thing this classic Jewish dessert recipe makes a big batch because no one can stop after eating just one! —Mildred Lorence, Carlisle, Pennsylvania
  • Total Time
    Prep: 1-1/4 hours + chilling Bake: 10 min./batch
  • Makes
    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
  • Confectioners' sugar, optional

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. Dust with confectioners' sugar if desired.
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!