Ingredients
1 pound dried apricots (2-1/2 cups)1-1/2 cups water1/2 cup sugarDOUGH:2/3 cup shortening3 tablespoons 2% milk1-1/3 cups sugar2 large eggs, room temperature1 teaspoon lemon extract4 cups cake flour2 teaspoons baking powder1 teaspoon saltConfectioners’ sugar, optional
Preparation
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.
