Apricot-Filled Triangles

• Produce

  • 1 lb Dried apricots

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 4 cups Cake flour
  • 1 tsp Lemon extract
  • 1 tsp Salt
  • 2/3 cup Shortening
  • 1 3/4 cup Sugar

• Dairy

  • 3 tbsp 2% milk

• Liquids

  • 1 1/2 cups Water

Found on tasteofhome.com

Description

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
• 1 teaspoon lemon extract
• 4 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

• 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 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. Originally published as Apricot-filled Triangles in Best of Country Cookies 1999, p51 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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