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Hamantaschen, Apricot I (P, TNT)
Source: Unknown
Yield: 36

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

Apricot Filling:
1/4 lb. dried apricots
1/2 cup water
1/2 cup sugar
2 tablespoons water

Make Cookies:
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.

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:
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.

Poster's Notes:
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.

Posted by Janet Mauro

Nutritional Info Per Serving: N/A