Apricot-Filled Triangles

• 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

1. 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.
2. 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.
3. 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
4. .
5. Bake at 400u0b0 for 8-10 minutes or until golden brown. Remove to wire racks to cool.

water, sugar, shortening, milk, sugar, eggs, lemon, cake flour, baking powder, salt

Taken from www.tasteofhome.com/recipes/apricot-filled-triangles/ (may not work)