Total TimePrep: 1-1/4 hours + chilling Bake: 10 min./batch
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
- Confectioners' sugar, optional
- 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 Facts1 cookie: 81 calories, 2g fat (1g saturated fat), 5mg cholesterol, 49mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.
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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!