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Cookies:
Apricot Filling:
Make Cookies:
Roll out on well floured board 1/4" thick; cut in 4" rounds. Place a heaping teaspoon of filling in center of round; bring edges together to form triangle and pinch seams. Bake on cookie sheets lined with parchment paper at 350°F for 25 minutes until golden brown.
Make Apricot Filling:
Poster's Notes:
Posted by Janet Mauro
Nutritional Info Per Serving: N/A
1/2 cup shortening
3/4 cup sugar
2 eggs
3-1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup pineapple juice
1 teaspoon vanilla
1/4 lb. dried apricots
1/2 cup water
1/2 cup sugar
2 tablespoons water
Cream shortening and sugar. Add eggs and beat at low speed for 2 minutes. Add alternately flour and baking powder with salt, pineapple juice, and vanilla.
Cover apricots with 1/2 cup water. Cook over low heat in covered pan for 15 minutes. Mash and add sugar while hot, then add 2 tablespoons water.
This recipe has a nice thick homemade apricot filling that doesn't leak as much as using preserves will. We also fill this dough with strawberry preserves, lekvar, or mini chocolate chips.